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Asian Vegetable Stir-Fry with Crispy Potatoes

Name: Asian Vegetable Stir-Fry with Crispy Potatoes
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 portions
Cuisine: chinoise
Ingredients: 350 g Potato; 300 g Broccoli; 250 g Cauliflower; 300 ml Coconut milk; 50 ml Oil; 5 g Salt; 2 g Pepper; 200 ml Water

An Asian stir-fry of broccoli, cauliflower, and potatoes in a savory coconut milk sauce. Roasted potatoes add a delightful crispy texture.

40 min4 servings310 kcalDifficulty: Easy

Ingredients

350 g Potato
300 g Broccoli
250 g Cauliflower
300 ml Coconut milk
50 ml Oil
5 g Salt
2 g Pepper
200 ml Water

Instructions

Step 1
Cut the potatoes into small, even sticks.
Step 2
Heat the oil in a pan and cook the potatoes for 12 minutes until golden.
Step 3
Cut the broccoli and cauliflower into small florets.
Step 4
Remove the potatoes and keep warm.
Step 5
In the same pan, stir-fry the vegetables over high heat for 8 minutes.
Step 6
Pour in the coconut milk and water, season with salt and pepper, and simmer for 3 minutes.
Step 7
Add the roasted potatoes and serve immediately.

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