Potato, Mushroom and Capsicum Stir Fry

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Potato, Mushroom and Capsicum Stir Fry

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Tarla Dalal

06 December, 2024

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Potato, Mushroom and Capsicum Stir Fry recipe, Vegetable stir fry

Table of Content

About Potato, Mushroom And Capsicum Stir Fry

Ingredients

Methods

Method

Nutrient values

A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients.

Remember to cook the potatoes only till they are 80 per cent done, otherwise they will turn into a mash by the time the recipe is done!

Done perfectly, this recipe will result in a beautiful and vivid blend of flavours and textures, dominated by capsicum, spring onions, ginger-garlic paste and Chinese sauces.

Check out our 50+ Chinese Stir Fry Vegetable Recipes

Enjoy how to make Potato, Mushroom and Capsicum Stir Fry recipe with detailed step by step photos.

Ingredients

For Potato , Mushroom and Capsicum Stir Fry

2 cups parboiled potato fingers

1/2 cup sliced mushrooms (khumbh)

1/2 cup sliced capsicum

4 tbsp oil

1 tsp ginger-garlic (adrak-lehsun) paste

1/2 cup thinly sliced spring onions whites

1 tsp soy sauce

2 tbsp tomato ketchup

1 tsp red chilli sauce

salt and to taste

For The Garnish

2 tbsp finely chopped spring onion greens

Method

Potato, Mushroom and Capsicum Stir Fry recipe, Vegetable stir fry Video by Tarla Dalal

Potato, Mushroom and Capsicum Stir Fry recipe with step by step photos

Method

1. Heat 2 tbsps of oil in a broad non-stick pan. We use a broad non-stick pan as stirring and tossing becomes easier in a broad pan which is ideal for stir frying.
2. Add the potato fingers to the oil and mix well.
3. Cook the fingers on a medium flame for 4 minutes or till they turn light brown in color from all the sides, while stirring occasionally. Ideally potatoes are added at the end but these are only parboiled potatoes that have not been cooked completely. Hence if we add them towards the end, there is a very good chance they will not cook entirely. Instead of stirring the potatoes, you can even toss them as it becomes easier to coat them in oil.
4. Remove from the flame and keep aside. We will add them again at a later stage of the stir fry.
5. Heat the remaining 2 tbsp of oil in the same non-stick pan. You can use another pan as well but you rather use the same pan to avoid wastage.
6. Once the oil is hot, add the ginger-garlic paste. This is added to enhance the flavor of the vegetables.
7. With this, add the spring onion whites.
8. Saut? them together on a medium flame for 1 minute. Keep stirring so as to avoid burning.
9. Add the sliced capsicums to the pan. The capsicums not only add color but also add a slight crunch. You can add colorful bell peppers as well to make it more fun.
10. Now add the mushrooms, mix well and saut? on a medium flame for 2 to 3 minutes. When the mushrooms start releasing water and reduce in size and when the capsicum is half cooked, we move to the next step.
11. At this stage add the saut?ed potatoes.
12. With the potatoes, we will also add some soy sauce for the salty Chinese flavor.
13. Also add a little tomato ketchup for a slightly sweet taste.
14. Finally add the chilli sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Make sure all the vegetables are evenly coated with all sauces and seasonings.
15. Garnish with spring onion greens.
16. Serve the Potato, Mushroom and Capsicum Stir Fry hot along with a glass of cold Lemon Grass Iced Tea and have it as a complete meal.