Fall is a great season for comfort food, and potatoes are definitely comfort food. So what recipe could I do with potatoes that hadn’t been done before in the blogosphere?
There’s a famous Chinese dish called Twice Cooked Pork, or 回锅肉(hui guo rou) of Hunan origin, where pork belly is blanched, and then stir-fried with leeks, chili, and black bean. It’s an amazing dish, and I decided to do a vegan/vegetarian version. Rather than pork belly, potatoes are the star and are roasted in the oven and then stir-fried with a spicy black bean sauce in the wok and twice cooked potatoes were born.
Our roasted cauliflower stir-fry recipe from a few months ago was a hit with readers, but it actually did have meat in it.
This Spicy Black Bean Twice Cooked Potatoes dish is completely meatless, but there’s so much flavor…carnivores won’t miss it, and vegans will be happy for a new, unique dish to add to the rotation. My taste buds worked out the details with my brain, and this was what happened!
If you’re really in a mood for potatoes, another more traditional and classic dish to also check out is Sichuan Stir-Fried Potatoes
You’ll need:
- 4-5 medium Yukon gold potatoes, scrubbed and cut into bite-sized chunks
- salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon five-spice powder
- vegetable oil
- 4 cloves garlic, smashed and coarsely chopped
- 1-6 dried red chilies, chopped and de-seeded (depending on your tolerance for heat)
- 2 tablespoons black beans
- 1 tablespoon shaoxing or rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 2 tablespoons water
- 1 cup leeks, sliced on the diagonal into thin strips
Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
Have the rest of your ingredients ready to go before you start cooking!
Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili…
…and black beans.
Cook for a couple minutes, and be careful not to burn the ingredients. Add the wine, soy sauces, sesame oil, and water.
Stir everything together and add the roasted potatoes and leeks.
Turn up the heat to high and stir-fry for another 2 minutes.
Serve immediately!
- 4-5 medium Yukon gold potatoes, scrubbed and cut into bite-sized chunks
- salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon five-spice powder
- oil
- 4 cloves garlic, smashed and coarsely chopped
- 1-6 dried red chilies, chopped and de-seeded (depending on your tolerance for heat)
- 2 tablespoons black beans
- 1 tablespoon shaoxing or rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 2 tablespoons water
- 1 cup leeks, sliced on the diagonal into thin strips
- Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
- Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili, and black beans. Cook for a couple minutes, and be careful not to burn the ingredients. Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes and leeks. Turn up the heat to high and stir-fry for another 2 minutes. Serve immediately.
Angela says
This is absolutely delicious! Love the use of 5 spice on the potatoes to give it an extra dimension. Out of interest, are potatoes normally deep fried before stir-frying in Chinese dishes?
Judy says
Good question, Angela! The answer is yes and this technique is called “guo you” 过油.
KyxK says
Did you use dried black beans? If so, did the beans cook all the way through when you cooked it all.
Judy says
I used the Chinese fermented black beans, not the regular dried black beans.
KyxK says
Thank you! I’ll be on the long out next time I go shopping. I found your blog a few weeks ago and I love looking through the recipes. I tried the braised oxtail and my husband and I loved it very much.
Judy says
Awesome!!! Thank you for your lovely comment.
heeral says
Hi we do not have 5 spices powder…what does it consist of? thanks.looks amazing
Judy says
Hi Heeral, you can just omit the five spice powder, it will still be plenty flavorful.
Ashley says
I just made this with baby white potatoes and regular black beans cause that ‘s what I had and it turned out delicious! I second that I love vegetarian options for all these recipes. Thanks for posting!
Judy says
Hi Ashley, I can imagine it was very pretty looking. Nice!
[email protected] says
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned
Erin says
This looks really good. Something I never would have put together on my own. Pinned it. Found your blog on the Weekend Social link party and started following on Google +.
Erin
http://theeveryday-mom.blogspot.com/
Judy says
Hi, Erin, thank you for your lovely words.
Chelsey says
This sounds so good! I have almost everything for it, too. Definitely trying it this week! :D
Thanks for sharing!
Judy says
Hi, Chelsey, Thanks. Just remember to adjust the amount of hot pepper to your own liking. You will love it!
Sarah says
YAY! Love it when that happens. Thanks chelsey!
Diane Balch says
Love the seasoning in this dish… bring it by Weekend Bites. I am sure many other people would enjoy some of your recipes.
Sarah says
Thanks Diane!
Sophie says
This is such an interesting concept! I love when you guys post vegetarian recipes. I’ve gotta try it. Did you really use black beans? And not like the salted, canned kind?
Sarah says
Thanks Sophie! It’s actually pretty much all the same stuff that goes into Twice Cooked Pork, but with potatoes instead. We used chinese fermented black beans. They are usually pretty salty…