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Stir-Fried Potato with Chilli Sauce and Black Beans

Recipe By: Kylie Kwong

INGREDIENTS

2 tablespoons Chilli Sauce (recipe below)
1 ½ tablespoons Spiral Organic Tamari
1 teaspoon Spiral Organic Brown Rice Vinegar
1 teaspoon brown sugar
½ teaspoon Spiral Organic Toasted Sesame Oil
2 tablespoons Spiral Organic Sunflower Oil
3 large red chillies, seeds removed, halved
3 small potatoes – about 650g in total – peeled, halved and cut into 5mm thick slices
3 red shallots, cut into eighths
2 tablespoons Shao Hsing wine or dry sherry
2 teaspoons salted black beans

Chilli Sauce (makes 240g/1 cup):

8 large red chillies, roughly chopped
6 garlic cloves, roughly chopped
75g ginger, roughly chopped
125ml (1/2 cup) Spiral Organic Sunflower Oil
½ teaspoon brown sugar
1 tablespoon Spiral Organic Tamari

METHOD

Combine chilli sauce, tamari, vinegar, sugar and sesame oil with 2 tablespoons water in a small bowl and set aside.

Heat oil in a hot wok until the surface seems to shimmer slightly. Add halved chillies and cook for 30 seconds each side to ‘blister’ and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in wok.

Add potato to wok and cook for 2 minutes on each side or until lightly golden. Turn over occasionally using a spatula to get a good colour on both sides.

Add shallot to wok, toss to combine and cook for 2 minutes. Add wine or sherry and cook for 10 seconds. Add black beans and stir-fry for 1 minute, stirring regularly to make sure the black beans don’t burn and become bitter.

Add chilli sauce mixture and cook for 3 minutes or until potato is just tender. Transfer to a plate, garnish with blistered chillies.

Chilli Sauce:

Process chilli, garlic and ginger in a food processor or blender until finely chopped.

Heat oil in wok until the surface seems to shimmer slightly.

Reduce heat to low-medium, add chilli, garlic and ginger and cook, stirring regularly, for about 3 minutes to cook out the flavours.

Add sugar and cook for 1 minute, stirring regularly so the sauce doesn’t catch on the base of the wok.

Stir through tamari, reduce heat to low and cook, still stirring, for 10 minutes- the sauce should darken in colour and the oil should leach out at this stage.
The chilli sauce can be used straightaway or cooled and stored in an airtight container in the refrigerator for up to 1 week.

SPIRAL FOODS