Tuesday, March 10, 2015

Spicy Black Bean Twice Cooked Potatoes

This was at the bottom of my drafts folder, marked only as "special potatoes." Now I remember why! A delicious recipe--the only thing is that I unwisely used black bean paste instead of straight-up black beans, and it was of course too salty as a result. Obviously, if you feel like doing that, cut way back on the soy sauce.

Spicy Black Bean Twice Cooked Potatoes
(from the woks of life)

4-5 medium Yukon gold potatoes, scrubbed and cut into bite-sized chunks
1/8 teaspoon white pepper
1/8 teaspoon five-spice powder
4 cloves garlic, smashed and coarsely chopped
1-6 dried red chilies, chopped and de-seeded (depending on your tolerance for heat)
2 tablespoons black beans (see notes above)
1 tablespoon shaoxing or rice wine
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
2 tablespoons water
1 cup leeks, sliced on the diagonal into thin strips

Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili, and black beans.
Cook for a couple minutes, and be careful not to burn the ingredients. Add the wine, soy sauces, sesame oil, and water.
Stir everything together and add the roasted potatoes and leeks. Turn up the heat to high and stir-fry for another 2 minutes.
Serves about 4.

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