METHODCut the Rooster potatoes into thin matchsticks and place in a microwavable bowl of hot water.
Cover the bowl and microwave on high for 3 minutes. Drain the potatoes and leave to steam dry in sieve or colander.
Heat sesame oil over a high heat in a wok with a lid.
Add the onion, garlic and ginger then saute for 2-3 minutes until softened.
Add the potatoes with soy sauce and rice wine vinegar, then cook for a further 2-3 minutes with the lid on.
Next, place the pepper in the wok and stir through the chilli flakes and spring onion.
Cook for a final 4-5 minutes or until the potaotes are cooked through.
Serve immediately.
To celebrate Chinese New Year and the Year of the Rooster, Sally Bee has created this delicious Chinese inspired Rooster potato dish.
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
4 Rooster Potatoes
1 tbsp sesame oil
1 onion (finely sliced)
2 cloves of garlic (peeled and crushed)
1cm ginger (peeled and grated)
2 tbsp low salt soy sauce
1 tbsp rice wine vinegar
1/2 each red and green pepper (sliced)
Pinch of dried chilli flakes
3 spring onions (chopped)