This Chinese peasant-style recipe is a delicious way to enjoy the humble potato within a shared-style meal. I cut the potato into slivers for quick cooking and because I enjoy eating delicate, piping-hot slivers of potato with my chopsticks. Texture is everything to the Chinese so I like the potato to still have a slight crunch to it. Add fresh or dried red chillies plus a sprinkle of Sichuan pepper to give a bit of kick.
2 tbsp tamari (or light soy sauce)
1 tbsp malt vinegar
2 tsp brown sugar
½ tsp sesame oil
1 bunch kale (about 300g), washed
2 tbsp peanut oil
5cm x 2cm (20g) ginger, finely diced
1 potato (350g), peeled and cut into slivers
3 tbsp shao hsing wine or sherry
1. Combine tamari, vinegar, sugar and sesame oil in a small bowl and set aside.
2. Trim away and discard the central stems from the kale, and tear larger leaves in half.
3. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add ginger, stir-fry for 30 seconds.
4. Add potato and stir-fry two minutes. Next, add kale and stir-fry further two minutes. Add wine or sherry and cook for 30 seconds.
5. Add tamari mixture and cook for one minute or until potato is just tender, yet still slightly crunchy. Serve immediately.
Serving suggestion: This dish would also complement my wintry braised pork belly dish.
Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.