Chinese Potatoes with Chili Beans Recipe
4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish
Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.
Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.
Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.
Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.