How can I do?I the potatoes I brought cut in a wok with a little olive oil, I'm back a few minutes over high heat, then I dropped the fire, and I have covered.
Meanwhile, I cut diced carrots, leeks, spring onions and garlic slices.
When the potatoes are well browned, I added the carrots I also fry in a little flame, again I covered. When the carrots took a beautiful color, I let it simmer for about ten minutes.
I have the leek, onion and garlic. I spun slightly salted and allowed to five minutes to melt these vegetables. I thought it lacked a bit of oil and I added.
In suribachi I crushed coriander seeds, which I incorporated into the wok, which I sprinkled with chili powder and I let it simmer over low heat, keep stirring occasionally.
I adjusted the seasoning with Tamari.
- 4 potatoes
- 2 carrots
- 1 bunch of leeks
- 2 cloves of garlic
- 1 or 2 onions
- 1 tablespoon coriander seeds
- 1 tsp paprika
- Salt and pepper
- Olive oil
- Tamari sauce
Yield: 2 people
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