A twist on vegetable stir fry includes roasted potatoes and is served as a bowl
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
My family and I love Asian food! I’d say the craving for an egg roll, stir fry and, yes, even sushi, comes up once or twice a month.
So, one night, when I started getting out the vegetables for stir fry, but not the usual rice maker, I saw some confused faces.
I explained that, instead of rice that night, we were going to use roasted potatoes to complement the stir fry. The confused expressions turned into intrigue as our sons, Griffin and Easton, pleasantly asked if they could help put the “Vegetable Stir Fry Roasted Potato Bowl” together!
An offer like that doesn’t happen every day, so I happily took advantage.
One of my assistants began cutting up the colorful vegetables while the other prepared the potatoes for roasting. That gave me some time to put the sauce together, a delicious mixture of ginger, garlic, cornstarch, water, and soy sauce. It’s a sweet and slightly spicy addition to a colorful dish.
It’s also worth noting that, while this recipe doesn’t specifically call for a meat protein, I added a package of chicken breasts that I had prepared in the slow cooker earlier that day and shredded. With two growing boys and a husband who each thrive on protein, I need to find a way to incorporate meat into every meal.
Once everything was cooked through and combined, we plated the stir fry, first potatoes, then the vegetables and chicken. We added cashews for a little extra crunch, drizzled oyster sauce over everything, and finished the dish by sprinkling it with sesame seeds.
The meal was delicious for dinner and served as lunch for us the next day.
The rating on this recipe? Family tested, family approved!
