This is a vegetarian/vegan version of the famous Chinese dish, Twice Cooked Pork. Rather than pork, this dish features potatoes, roasted in the oven and then stir-fried with a spicy black bean sauce.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Vegetables, Vegetarian
Cuisine: Chinese
Servings: 4
Calories: 228kcal
Author: Judy
Ingredients
4-5medium Yukon gold potatoes(scrubbed and cut into bite-sized chunks)
1cupleeks(sliced on the diagonal into thin strips)
Instructions
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.