The hottest peppers in the world are at Firehouse Pantry
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!
  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chili & Chowders
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Recipe Search Tips
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe!

Chinese Stir-Fried Potatoes

Prep. Time: 1:30
Serves: 4

1 lb. red potatoes - sliced thin
1 Tbls. light soy sauce
1 tsp. packed brown sugar
1 tsp. all-purpose flour
3 Tbls. peanut oil - divided
1 cup chicken stock OR beef stock
1 tsp. granulated sugar
1/4 tsp. salt

Ingredients at Firehouse Pantry

-In a bowl, combine potatoes, brown sugar, soy sauce, flour, and 1 Tbls. of the peanut oil; stir to coat evenly; refrigerate at least 1 hour.
-Heat remaining peanut oil in a wok over high heat.
-Add potato mixture and stir-fry lightly for 2-3 minutes.
-Add remaining ingredients to wok, cover, reduce heat, and cook until the potatoes are tender and have absorbed most of the liquid.

Make It A Meal: Serve with Mongolian Beef and Crab Rangoon. Finish the meal with Fortune Cookies.

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.