Potato and Vegetable Stir-Fry

Embark on a vibrant culinary adventure with our Potato and Vegetable Stir-Fry, a dish that brings a fresh and colorful twist to your dinner table.

This recipe is a lively medley of crisp, tender potatoes and a rainbow of vegetables, all stir-fried to perfection in a savory, aromatic sauce. The potatoes, cut into bite-sized pieces, offer a satisfying heartiness, while the assortment of vegetables like bell peppers, broccoli, and carrots add a crunch and burst of flavors. Infused with the zesty notes of soy sauce and the warmth of ginger, this stir-fry is not just a meal; it’s a celebration of textures and tastes. It’s a versatile dish that’s perfect for a quick weeknight dinner or a healthy, satisfying meal any time.

Potato and Vegetable Stir-Fry


  • 2 large potatoes, peeled and cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Preparation Time: 30 minutes

Serves: 4


  1. Blanch the Potatoes:
    • Bring a pot of salted water to a boil.
    • Add the potato pieces and blanch for 3-4 minutes until just tender.
    • Drain and set aside.
  2. Prepare the Stir-Fry Sauce:
    • In a small bowl, mix together the soy sauce, sesame oil, and a pinch of pepper. Set aside.
  3. Cook the Vegetables:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the broccoli, bell peppers, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
    • Remove the vegetables from the skillet and set aside.
  4. Stir-Fry the Potatoes:
    • In the same skillet, heat the remaining vegetable oil.
    • Add the blanched potatoes and stir-fry for about 5 minutes until they start to brown.
  5. Add Aromatics:
    • Add the sliced onion, minced garlic, and grated ginger to the skillet. Stir-fry for another 2 minutes.
  6. Combine Everything:
    • Return the cooked vegetables to the skillet with the potatoes.
    • Pour the stir-fry sauce over the vegetables and toss everything together to coat evenly.
  7. Serve:
    • Garnish with sesame seeds and sliced green onions.
    • Serve hot as a main dish or a hearty side.

This Potato and Vegetable Stir-Fry is a delightful way to enjoy a variety of vegetables in one dish. The combination of hearty potatoes and crisp vegetables, all coated in a flavorful sauce, makes this stir-fry a satisfying and nutritious meal. It’s a versatile recipe that can be adapted to include your favorite vegetables or whatever you have on hand. Quick to prepare and packed with flavor, it’s sure to become a favorite in your meal rotation.

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