Q: Can I substitute another sauce for the garlic sauce in this recipe?
A: Yes, you can use minced garlic or a different garlic-flavored sauce as a substitute.
Q: Is it necessary to blanch the potato shreds before stir-frying?
A: Blanching the potato shreds helps to remove excess starch and ensures they cook evenly in the stir-fry.
Q: Can I use canned tomatoes instead of fresh ones?
A: Fresh tomatoes are preferred for their texture and flavor, but you can use canned tomatoes in a pinch. Adjust the cooking time accordingly.
Stir-Fried Tomato and Potato Shreds
Notes
- 1 large potato
- 2 tomatoes
- 1 tablespoon garlic sauce
- A handful of cilantro (coriander)
- 1 tablespoon tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with water
- Blanch the potato shreds in boiling water for one minute, then drain.
- Heat oil in a pan and add a heaping tablespoon of garlic sauce.
- Add diced tomatoes and cook until soft. Then, add tomato chunks and the blanched potato shreds.
- Mix in soy sauce, tomato sauce, oyster sauce, and cornstarch mixture.
- Stir-fry over high heat until evenly mixed. Finish by stirring in cilantro and serve hot.
- Rich in carbohydrates from potatoes and tomatoes
- Contains vitamins and minerals from fresh vegetables
- Low in fat, suitable for a healthy diet