Spicy Mustard Potato Stir-Fry with Snow Peas

Ingredients

- 4 medium potatoes, peeled and cubed
- 2 tablespoons Chinese-style hot mustard
- 1 cup snow peas, trimmed
- 1/2 cup bamboo shoots, sliced
- 1/2 cup water chestnuts, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste

Instructions

1. Boil Potatoes:
Bring a large pot of water to a boil. Add the cubed potatoes and cook until just fork-tender, approximately 10 minutes. Do not overcook. Drain and set aside.

2. Prepare Sauce:
In a small bowl, mix the Chinese-style hot mustard with soy sauce. Set aside.

3. Sauté Veggies:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the snow peas, bamboo shoots, and water chestnuts. Stir-fry for 3 minutes until the vegetables are slightly tender yet crispy.

4. Combine Ingredients:
Add the boiled potatoes to the skillet, stirring to combine with the vegetables. Pour the prepared mustard sauce over the potato and vegetable mixture. Stir well to coat everything evenly.

5. Season and Serve:
Season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld together. Serve hot.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Keywords

- Spicy potato stir-fry
- Chinese mustard recipe
- Potato snow peas dish
- Bamboo shoots stir-fry
- Water chestnuts lunch
- Quick Asian lunch
- Boiled potatoes recipe
- Vegetable stir-fry
- Easy lunch recipe
- Potatoes with mustard

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 680

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