My family takes great pride in their red-braised recipes, such as red-braised pork, red-braised fish, and red-braised meatballs. You can use the silky, savory, and sweet amber-colored sauce to braise vegetables as well.
This red-braised potato recipe has impressed many of my friends, and I hope you will enjoy it too. You could even serve it as a side dish at your next holiday dinner party.
1 LB of potatoes, new potatoes or peeled russet potatoes.
2 cloves of garlic
2 sprigs of cilantro for garnish, optional
1 star anise
2 small bay leaves
Vegetable oil (corn, peanut, canola, soybean)
Light soy sauce
Dark soy sauce or oyster sauce
1. Roll cut potatoes. Coarsely chop the garlic. Finely chop the scallion. Separate the green part and the white part.
2. heat ⅓ cup of oil in a wok. If you are using a non-stick pan use ¼ cup of oil. When the oil is hot fry potatoes for 10 to 15 minutes until all sides are crispy and browned, stir often. The potatoes should be cooked and tender but not too soft.
3. Remove the potatoes. Discard half of the oil. Stir the white part of the scallion, garlic, and star anise and bay leaves in the same wok over low heat for 3 minutes until you can smell the fragrant.
4. Add 2 Tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of sugar, and 2 Tbsp of water. Stir sauce over medium heat.
5. When the sauce bubbles, add fried potatoes and gently toss the potatoes until the sauce thickens.
6. Plate and garnish with the green part of the scallion and the optional cilantro. Serve hot.
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