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Monday, November 21, 2011

Chinese Kidney Beans & Potato Stir-fry

This is a Chinese appetizer. It also goes very well as a side dish with your main meal like Chinese Fried rice or Chinese Soya chilli Rice. May be, you have never eaten Rajma or Kidney Beans this way.  Try it sometime, I guarantee you won't regret........

rajma& potato fry

Ingredients :
Potato : 4(medium), cut into medium chunks
Kidney beans : 1 cup(soaked overnight and boiled)
Oil : 2-3 tblsp.
Sesame oil : 1 tblsp.
Onions : 3(sliced)
Red chilli : 1(large), deseeded and sliced
Garlic cloves : 2(crushed)
Soy sauce : 2 tblsp.
Red chilli sauce/hot sauce : 2 tblsp. or to taste
Salt and ground black pepper to taste

For garnishing
1 tbsp. sesame seeds
Fresh cilantro or parsley, finely chopped

Method :
  • Boil the potatoes until they are just tender. Do not overcook them. Drain and cut into medium big chunks.
  • If you are using canned kidney beans, drain and set aside. Otherwise, soak kidney beans overnight preferably or in hot water for 5-6 hours, then pressure cook them until cooked. Drain and set aside.
  • Heat oil in a preheated wok or large frying pan, stir-fry the onions and red chillies for about 1 minute, then add crushed garlic and fry for another 1 minute.
  • Add the potatoes and beans and finally add the soy sauce, chilli sauce/hot sauce as per your taste and sesame oil.
  • Season to taste with salt and black pepper powder and cook until they are well-mixed.
  • Garnish with sesame seeds and chopped coriander.
  • Serve hot.

Sending This to Flavours of China event, guest
hosted by Sizzling Tastebuds, created by Nayna of Simply. Food
and To Kalyani's Global Food Fest
Monday, November 21, 2011 / by / 9 Comments


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