Dairy-Free Potato Stir-Fry
Elevate your weeknight dinner game with this vibrant Dairy-Free Potato Stir-Fry, a colorful medley of perfectly sautéed potatoes, crisp bell peppers, sweet carrots, and tender broccoli florets. This recipe is packed with bold flavors thanks to aromatic garlic, ginger, and a touch of red chili flakes, complemented by a rich soy-sesame sauce that ties it all together. Ideal for those seeking healthy, lactose-free meals, this dish cooks up in just 40 minutes and is versatile enough to be served alongside steaming rice, silky noodles, or enjoyed on its own. Quick, wholesome, and brimming with plant-based goodness, this potato stir-fry is a must-try for busy home cooks looking for a crowd-pleasing meal that’s free of dairy without sacrificing flavor.
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 2 pieces bell peppers (red and yellow)
- 1 large carrot
- 1 cup broccoli florets
- 2 stalks green onion
- 3 pieces garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin wedges. Ideally, each wedge should be about 1/4 inch thick. Soak in cold water for 10 minutes to remove excess starch.
Meanwhile, julienne the bell peppers and carrot. Cut the broccoli into bite-sized florets if not already prepared. Thinly slice the green onions.
Mince the garlic and grate the ginger.
Drain the potatoes and pat them dry with a clean towel.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the potato wedges. Sauté for about 10 minutes or until they start to become golden and crisp on the edges. Remove potatoes from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add garlic, ginger, and chili flakes, stirring for about 30 seconds until fragrant.
Add the bell peppers, carrot, and broccoli florets to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until well combined to create a sauce.
Add the potatoes back into the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss to coat everything evenly. Allow to cook for an additional 2-3 minutes or until the sauce slightly thickens.
Season the stir-fry with salt and black pepper according to your taste.
Garnish with sliced green onions before serving. Serve the stir-fry hot with steamed rice or noodles if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 22.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4786 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
