Asian potato stir-fry

Ingre­di­ents for 2 to 3 ser­vings:

• 80 g spring onions
• 2 gar­lic cloves cut into thin slices
• 1/2 tsp chop­ped pepperoni
• 100 g thin shii­ta­ke or mush­room slices
• 900 g thin pota­to or sweet pota­to slices
• 1/4L Heal­ing broth or water
• 1/2 tsp Atlan­tic dul­se flakes
• 100 g sugar snap peas or green beans
• 10 g coar­se­ly chop­ped cori­an­der lea­ves for garnishing
• 5 or 6 ripe pep­per rings for serving

For the sauce: 

• 2 tbsp fresh­ly squeezed lime juice
• 2 tbsp map­le syrup
• 2 tbsp Toma­to paste
• 1/2 tbsp gra­ted fresh ginger
• 1/4 tsp Chi­li flakes
• 2 tbsp water 

Pre­pa­ra­ti­on:

In a non-stick cera­mic pan, sau­té the oni­ons, gar­lic, pep­pers and mush­rooms for 5 to 8 minu­tes until the mush­rooms are soft. Add the pota­toes, broth (or water) and dul­se flakes, stir and sim­mer with the lid on over a low heat for 10 to 15 minu­tes until the pota­toes are almost cooked.

Whisk the ingre­di­ents for the sau­ce tog­e­ther in a small bowl. Add the sau­ce to the pan along with the sugar snap peas and heat for ano­ther 2–3 minu­tes until the water has almost eva­po­ra­ted. Deco­ra­te with the cori­an­der lea­ves and pep­per rings. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb