What a Wonderful Quick Potato and Green Pepper Stir Fries
Discover the perfect weeknight dish with "What a Wonderful Quick Potato and Green Pepper Stir Fries," a vibrant and easy-to-make recipe that’s ready in just 25 minutes. This stir-fry features matchstick-cut potatoes and crisp green bell peppers sautéed to golden perfection in olive oil and garlic, then seasoned with savory soy sauce, black pepper, and a touch of optional chili flakes for a hint of heat. Perfect as a side dish or a light vegetarian main, this one-pan wonder combines simplicity and bold flavors, ensuring a delightful meal with minimal effort. Garnish with fresh parsley for an extra pop of color and freshness, and enjoy this wholesome, satisfying stir-fry any day of the week. Keywords: quick potato stir-fry, green pepper stir-fry, vegetarian skillet recipe, easy side dish.
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 medium-sized Green bell peppers
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and peel the potatoes. Cut them into thin matchstick-sized strips.
Wash the green bell peppers, remove the seeds and stems, and slice into thin strips roughly the same size as the potatoes.
Peel and finely mince the garlic cloves.
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic to the pan and sauté for about 1 minute or until fragrant, being careful not to let it burn.
Add the potato strips to the skillet and stir well to coat them evenly with oil. Cook for about 8-10 minutes, stirring frequently, until the potatoes start to soften and turn golden brown. Adjust the heat to medium-low if necessary to prevent burning.
Add the green bell pepper strips to the skillet. Stir-fry for another 5-7 minutes, or until the peppers are tender but still slightly crisp and the potatoes are fully cooked.
Drizzle the soy sauce over the vegetables and sprinkle with ground black pepper, salt, and red chili flakes (if using). Stir well to combine and cook for 1 more minute.
Remove the skillet from the heat and transfer the stir fry to a serving dish.
If desired, garnish with freshly chopped parsley before serving. Serve hot as a side dish or light main course.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3745 mg | 80% | |
*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.
