I am so in love with the red and yellow bell peppers. Besides just being eye catchy and beautiful to look at to the extent of being unreal, they have so much more sweetness in them unlike the green ones. And just since they are so much more expensive than the green ones, you wouldn’t let them rot away – will you?
I am also so in love with potatoes. What would life be without potatoes? Cant even think of it? These starchy oblong balls of goodness are so versatile that they can be made as light as a feather in a thin potato curry, and do what they do best – be fried to crispy crunchy soul satisfying goodness, the comfort of which can really not be matched by anything else, except maybe fried chicken – but even they cant soak up so much oil!!
And when I paired these two very compatible vegetables and bound them in an eternal match with Asian flavours, they just were so delightful……just like love birds lost in their own saga of love and togetherness.
Before I start singing love ballads, lets get onto the recipe
Preperation time – 5 minutes
Cooking time – 15 minutes
Serves – 2
4 potatoes – peeled and diced into 1 inch cubes
1 red bell pepper and 1 green bell pepper – diced into 1 inch cubes
1 spring onion
1 small bunch coriander leaves
4 flakes garlic – minced
1/2 inch ginger – grated
1 tbspn – dark soya sauce
1 tbspn – honey
1 tspn – mushroom sauce
1/2 tspn – white wine vinegar (or use normal white vinegar)
In a wok put a tbspn of oil.
When hot add the garlic and the ginger and brown them without burning
Add the potatoes and salt (about 1/2 tspn) and cook till half done
Now add the diced bell peppers, the sauces, vinegar and honey and another 1/2 tspn salt
Mix well and allow the potatoes to cook completely
Add more salt if you desire so and throw in the diced spring onions and chopped coriander leaves