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.


gluten free

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.

What du you think?

We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!


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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