Potato, Carrot and Bell Pepper Stir-Fry

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic freshly minced
• 1/2 inch ginger freshly chopped
• 2 each scallions
• spring or green onions sliced
• 1 each russet potatoes cut into 1/4-inch
• about 8 ounces
• run under cold water for a few times
• 1 each carrots cut into 1/4-inch matchsticks
• 1/2 each green bell peppers cut into 1/4-inch strips
• 1/2 each sweet red bell peppers cut into 1/4-inch strips
• 2 tablespoons soy sauce
• tamari or to taste
• 1 tablespoon rice vinegar or to taste
• 1 tablespoon sugar or to taste
• 1 teaspoon cornstarch
• 1 x red pepper flakes to taste
• optional
• 1/2 teaspoon sesame oil

Instructions

1. Heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute, until very fragrant.
3. Stir in potato and carrot, and cook for about 8 minutes until soft but still a bit crispy.
4. Add the bell peppers, stirring often, and cook for another 3 to 4 minutes, until the bell peppers become tender-crispy.
5. Meanwhile in a small bowl, whisk together all the sauce ingredients until well mixed.
6. Pour the sauce over the veggies, and stir well.
7. Cook for another 1 to 2 minutes until hot.
8. Remove from the heat, and serve hot over the rice.
9. Note: The potatoes should be soft but still have a bit crunchiness in it.
10. Running the potatoes under the cold water can get rid of more starch from the potatoes, which makes the potato taste a bit crispy later.
11. You can also add some cooked pork strips, beef strips, or shredded chicken into the dish, it's absolutely delicious.