Stir-Fried Potatoes and Vegetables

Name: Stir-Fried Potatoes and Vegetables
Yield: 682.5 g
Ingredients: black pepper 1 g; Anchor Unsalted Butter 9 g; olive oil 10 스푼; salt 2.5 g; oyster mushroom 100 회분; IFF Chicken Tenderloin (Frozen) 90 g; blanched broccoli 90 인분; onion 100 g; raw potato 280 g

Difficulty EASY 502 kcal

#Stir-Fried Potatoes and Vegetables #Potato Stir-Fry #Vegetable Stir-Fry #Potato Side Dish #Vegetable Dish #Home Cooking #Super Easy Recipe #Healthy Meal #Diet Menu #Stir-Fry Dish

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Ingredients

Main ingredients

black pepper 1 g
Anchor Unsalted Butter 9 g
olive oil 1 스푼
salt 2.5 g
oyster mushroom 1 회분
IFF Chicken Tenderloin (Frozen) 90 g
blanched broccoli 1 인분
onion 100 g
raw potato 280 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 62.7 g 46%

Protein 30.41 g 22%

Fat 19.14 g 32%

Serving size 682.5g

Cooking steps

1

Dice the potatoes, carrots, and onions.
2

Heat some cooking oil in a pan and stir-fry the potatoes first.
3

When the potatoes are halfway cooked, add the carrots and onions and stir-fry together.
4

Season with salt and pepper to taste.
5

Once all the ingredients are cooked, transfer to a plate.

Stir-Fried Potatoes and Vegetables

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