Chb

Name: Chb
Yield: 345.5 g
Ingredients: Perilla Oil Seaweed 4.5 g; Vegan Mayo 9 g; One Meal Chunk Zero Curry Flavor 100 g; Brown Rice 130 g; Just Sweet Corn 35 g; Red Pepper Powder 1.5 spoon; Black Pepper 0.5 g; Minced Garlic 9 g; Allulose Syrup 20 spoon; Soy Sauce 6 g; Sriracha Sauce 11 g; Low Calorie Tomato Ketchup 19 g

452 kcal

#stir-fried potatoes #Korean home cooking #side dish #potato dish #vegetable dish #easy recipe #home meal #vegan recipe #potato side dish

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Ingredients

Main ingredients

Perilla Oil Seaweed 4.5 g
Vegan Mayo 9 g
One Meal Chunk Zero Curry Flavor 100 g
Brown Rice 130 g
Just Sweet Corn 35 g
Red Pepper Powder 0.5 spoon
Black Pepper 0.5 g
Minced Garlic 9 g
Allulose Syrup 1 spoon
Soy Sauce 6 g
Sriracha Sauce 11 g
Low Calorie Tomato Ketchup 19 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.06 g 59%

Protein 23.48 g 18%

Fat 13.12 g 23%

Serving size 345.5g

Cooking steps

1

Wash and peel the potatoes thoroughly.
2

Julienne the potatoes into thin strips.
3

Pour a generous amount of cooking oil into a pan.
4

Add the potatoes and stir-fry over medium heat.
5

Season with salt and pepper.
6

Once the potatoes turn translucent, it's done.

Chb

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