Chinese Vegetarian Recipes

Fried Potato Slices with Oinion

Stir fried Potato Slices with Onion

Introduction:

Today, I am going to introduce a recipe that is more of western style. But you will going to need a frying pan for this recipe. However, if you don’t have one right now, I would not recommend you to buy one because you will not use them often if you are following what I am cooking on this website.

A wok works just as well, too.

Ingredients:

Potatoes: 400 g (or 2 medium sized ones)

Onion: 150 g (or 1 medium sized one)

Celery: 35 g

Caraway: 1 stick

Seasonings:

Salt: 1/2 teaspoon

Pepper powder: 1/4 teaspoon

Vegetable oil: 100 g

Preparation Work:

1. Remove the outer skin of the onion and mince it;

2. Wash the celery and caraway clean and mince them;

3. Wash the potatoes clean, and put them into the wok  (with skin);

4. Pour water into the wok until they cover the potatoes;

5. Put the wok on the cooker with water on high heat or full flame;

6. Take the potatoes out when they are tender (Don’t wait until they are too soft. Otherwise, they will be broken when they are stir-fried in the later steps.);

7. Place them on a plate and let them cool down, then remove the skin and cut them into thin slices;

Cooking Steps:

1. Pour the oil into a frying pan and heat it on high heat;

2. Place appropriate amount of potato slices into the frying pan,  keep swing the pan making the slice rotate in the pan,  turn them over when one side of the potato slice gets golden in color; (You can do this one by one or a few by a few, whichever you like. However, I just like to do it one slice after another, which will save me much oil and make it easier to take control.)

3. Drop the onion mince and minced celery in;

4. Spray the salt and pepper onto the surface;

5. Drop the caraway mince onto what is in the pan when the potato slices are golden in color on both sides and the onion smell is set off;

6. Ready for serving.

Cooking Tips:

Theoretically, this is not a stir-fry recipe because we are using a frying pan, not a wok. And this is more like what we get in a barbecue.

In Korea, restaurants are full of frying pan. After sunset, they are all open and busy. In China nowadays, there are many such Korean restaurants, too. The cooking method they use at these restaurants is very close to what we use in this recipe today.

Related recipes:

1. Stir Fried Potato Slices
2. Potato Slices Seasoned with Tomato Paste
3. Potato Dishes – Quick-fried Potato Slices with Green Bell Peppers