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Serves : 4
Prep. Time : 1:30
1 Lb. waxy potatoes
- sliced thin
1 Tbsp. light soy sauce
1 tsp. brown sugar
1 tsp. flour
3 Tbsp. peanut oil - divided
1 cup chicken OR beef stock
1 tsp. sugar
1/4 tsp. salt
-In a bowl, combine
potatoes, brown sugar, soy sauce, flour, and 1 Tbsp. of
the peanut oil. Stir to coat evenly.
-Refrigerate for 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.