Stir Fried Potatos, Peas and Mushrooms

Asiatisches Wokgemüse mit Kartoffeln, Erbsen und Pilzen

Stir Fried Potatos, Peas and Mushrooms

You are looking for a during the week recipe for the whole family. You found it. With just a few ingredients and without much effort you can cook this simple meal with stir fried veggies. Our recipe is without meat and full of many typical Asian flavors.

 
 

4 SERVINGS
gluten free

Ingredients
1 small onion, cut into chunks
3 garlic cloves, peeled
2 red thai chilis, seedless and chopped
2 cm piece fresh ginger, peeled and sliced
1 tbs soy sauce
3 tbs vegetable oil
250 g brown mushrooms, halved
2 tsp mild curry powder
400 g small potatoes, washed and quartered
½ tsp sea salt
125 g frozen peas, thawed and drained
115 g natural yoghurt
50 g roasted peanuts
1 bunch thai basil leaves

Put onion, garlic, ginger, soy sauce half of the peas and 2 tbs of water in a food processor. Mix until you have a smooth paste. Heat 1 tbs oil in a frying pan and add paste. Fry for 5 minutes. Add mushrooms and chilies and stir fry for 3 minutes. Stir in curry powder until all mushrooms are covered. Add potatoes and stir fry for 2 minutes.

Deglaze with 125 ml water and bring to the boil. Reduce heat and simmer (covered by a lid) for 15 minutes Or until potatoes are tender. Stir in rest of the peas and cook for another 2 minutes. Shut down heat.

In another frying pan heat 2 tbs of vegetable oil and fry the basil leaves until crispy. Stir yogurt and roasted peanuts into curry and serve with fried basil leaves and jasmine rice.

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Filed under GLUTEN FREE, MAIN DISHES

Based in Würzburg, Germany we started to write this blog in 2014 after a long trip in Asia. We are food addicted and love to travel in Asia. We post our own experiences, pictures and recipes.

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  1. Pingback: Thai Basil – Love. Food. Asia.

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