China · Home-style
Steamed Potato and Carrot Stir-Fry
Fine potato and carrot shreds coated in flour, steamed so the strands stay separate, then stir-fried briefly with scallion and seasoning.
The coating and the steaming here are doing one job: keeping the shreds from welding themselves into a single clump. The tin steamer or electric steamer works, but so does an uncovered start, since letting steam escape before the lid goes on is what separates the strands. The seasoning here is the packaged stir-fry powder and meat-flavour powder that plenty of Chinese home kitchens keep on the shelf.
Ingredients
- potato320 g
- carrot200 g
- spring onion20 g
- garlic cloves3 pieces
- salt2 tsp
- chef brand stir-fry seasoning2 tsp
- chef brand meat-flavour seasoning2 tsp
- msg4 tsp
Directions
- 1
Cut the carrot and potato into fine shreds (a grater works well).
- 2
Coat the carrot and potato shreds in flour (the carrot ends up looking like small sausages, the potato like noodles, with every strand separate and falling loosely from a dry hand).
- 3
Steam the loose, well mixed potato and carrot shreds for 5 minutes in an electric steamer, or steam over high heat for 5 minutes in a steamer.
- 4
Note that you must not simply put the lid on and steam: start uncovered so hot steam builds, then put the lid on, or the shreds stick together.
- 5
Over high heat, after 15 seconds add the scallion and stir-fry until fragrant / fry for 40 seconds, then add the mixed potato and carrot shreds and toss.
- 6
After 20 seconds add the chef brand stir-fry seasoning, then the chef brand meat-flavour seasoning, then the salt, then the MSG. Shortly after, turn out of the wok and turn off the heat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.