Sides and Salads Recipes - Chinese Potatoes with Chili Beans Recipe

Ingredients

• 4 medium firm or waxy potatoes, cut into thick chunks

• 30ml/2 tbsp sunflower or groundnut (peanut) oil

• 3 spring onions, (scallions) sliced

• large fresh chili, seeded and sliced

• 2 garlic cloves, crushed

• 400g/14oz can red kidney beans, drained

• 30ml/2 tbsp soy sauce

• 15ml/1 tbsp sesame oil

• 15ml/1 tbsp sesame seeds, to garnish

• chopped fresh coriander (cilantro) or parsley, to garnish

• salt and ground black pepper

Serves 4

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Method:

1. Cook the potatoes in a large pan of boiling water for 20-30 minutes or until they are just tender. Take care not to overcook. Drain, return to the clean pan and cover to keep warm.

2. Heat the oil in a large frying pan or wok over a medium-high- heat. Add the spring onions and chili and stir-fry for about 1minute, then add the garlic and stir-fry for a few seconds longer.

3. Add the potatoes, stirring well, then the beans and finally the soy sauce and sesame oil.

4. Season to taste and continue to cook the vegetables until they are well heated through. Shake the pan occasionally, but do not stir or you risk breaking up the potatoes.

5. Spoon the mixture on to a heated platter, sprinkle with the sesame seeds and the coriander or parsley and serve hot.

East meets West in this American-style dish with a Chinese flavor - the sauce is particularly tasty.

Cook's Tip: When returning the cooked potatoes to the clean pan in step 1, cover them with a few sheets of kitchen paper before replacing the pan lid. This will stop them turning soggy.