Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Asian potato stir-fry

A small, fine dish that is quick to prepa­re and who­se charm lies par­ti­cu­lar­ly in the shii­ta­ke mush­rooms. This pota­to pan tas­tes very har­mo­nious becau­se the slight spi­ci­ness balan­ces out well with the sweet­ness of the sugar snap peas. 

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Ingre­di­ents for 2 to 3 ser­vings:

  • 80 g spring onions
  • 2 gar­lic cloves cut into thin slices
  • 1/2 tsp chop­ped pepperoni
  • 100 g thin shii­ta­ke or mush­room slices
  • 900 g thin pota­to or sweet pota­to slices
  • 1/4L Heal­ing broth or water
  • 1/2 tsp Atlan­tic dul­se flakes
  • 100 g sugar snap peas or green beans
  • 10 g coar­se­ly chop­ped cori­an­der lea­ves for garnishing
  • 5 or 6 ripe pep­per rings for serving

For the sauce: 


In a non-stick cera­mic pan, sau­té the oni­ons, gar­lic, pep­pers and mush­rooms for 5 to 8 minu­tes until the mush­rooms are soft. Add the pota­toes, broth (or water) and dul­se flakes, stir and sim­mer with the lid on over a low heat for 10 to 15 minu­tes until the pota­toes are almost cooked.

Whisk the ingre­di­ents for the sau­ce tog­e­ther in a small bowl. Add the sau­ce to the pan along with the sugar snap peas and heat for ano­ther 2–3 minu­tes until the water has almost eva­po­ra­ted. Deco­ra­te with the cori­an­der lea­ves and pep­per rings. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb

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