Stir-Fried Shredded Potatoes with Bell Peppers recipe - ingredients, nutrition and when to eat it
Thinly sliced potatoes, bell peppers, and onions are stir-fried into a light, simple side dish.
Thinly sliced potatoes, bell peppers, and onions are stir-fried into a light, simple side dish. The potatoes turn fluffy while the bell peppers retain a slight crunch, making this easy to enjoy with rice.
Vegetables · 15 minutes to cook
Nutrition (per 249g serving): 197.6 kcal · protein 4g · carbohydrate 29.7g · fat 7.5g · sodium 338.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soaking the potatoes briefly in cold water before stir-frying removes some starch and keeps the slices from sticking together.
Tips: Add the bell peppers later so they retain their color and crisp texture.
Tips: If the potatoes stick to the pan, add a tablespoon of water, cover, and cook for one minute.
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Ingredients (1 serving)
- Potato — 150 g
- Green bell pepper — 50 g
- Onion — 40 g
- Cooking oil — 7 g
- Salt — 1 g
- Sesame seeds — 1 g