Spicy Takana & Potato Stir-fry

Name: Spicy Takana & Potato Stir-fry
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams Potatoes; 50 grams Takana; 50 grams Ground pork; 1 clove Garlic; 1 piece Ginger; 1 heaping 1/2 teaspoon Doubanjiang; 1 heaping 1/2 teaspoon Sichuan pepper powder; 1 Salt

cookpad.japan @cookpad_jp

Inspired by a dish I ate at a Sichuan restaurant in Tokyo, I made a recipe that could easily be made at home.

Step 2: Be sure to cook the potatoes completely. (If you microwave for about 4 minutes before frying, it will take less time.) The saltiness of the mustard greens vary, so adjust the salt accordingly! Recipe by Setsubunhijiki

Inspired by a dish I ate at a Sichuan restaurant in Tokyo, I made a recipe that could easily be made at home.

cookpad.japan @cookpad_jp

Inspired by a dish I ate at a Sichuan restaurant in Tokyo, I made a recipe that could easily be made at home.

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Ingredients

2 servings

500 gramsPotatoes
50 gramsTakana
50 gramsGround pork
1 cloveGarlic
1 pieceGinger
1heaping 1/2 teaspoon Doubanjiang
1heaping 1/2 teaspoon Sichuan pepper powder
1Salt

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Steps

1

Peel the potatoes and cut into pieces about the size of your pinky finger. Mince the garlic and ginger.
2

Cook the potatoes in vegetable oil. Start frying them before the oil heats up, and then patiently let them cook. Then remove from the pan temporarily.
3

Add some more oil to the pan and sauté the garlic, ginger, and doubanjiang. Once fragrant, add the ground pork and takana pickles.
4

Add the cooked potatoes again and continue sautéing over high heat. Season with the Sichuan pepper powder and salt, mix it all in, and then enjoy.