​亚洲风味锅煎土豆 Asian-Inspired Potato Skillet

金星 蜂鸟健康TheHummingBird 2023-05-17  原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/19429.html

 文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/19429.html

亚洲风味让这款土豆食谱栩栩如生。咸味，有点辣，略带甜味，这是午餐或晚餐的绝佳选择，甚至可以作为美味的熟食早餐享用｡

原料（一杯为250毫升杯量）

½ 杯切碎的绿葱或黄洋葱

2 瓣大蒜，切得很细

½ 茶匙切得很细的辣椒

1½ 杯切得很薄的香菇或蘑菇*

900克土豆或红薯，切得很薄

1 杯疗愈汤或水

½ 茶匙大西洋红藻片

1 杯切碎的甜豌豆或青豆

¼ 杯切碎的香菜叶，

用于 5 至 6 片新鲜的辣椒片，

调味汁 ：

2 汤匙鲜榨酸橙汁

2 汤匙纯枫糖浆

2 汤匙番茄酱

½ 汤匙磨碎的新鲜生姜

¼ 茶匙红辣椒片

2 汤匙水

制作：

将陶瓷不粘锅放在中高火上。加入葱或黄洋葱、大蒜、辣椒和蘑菇，煮 5 到 8 分钟，直到蘑菇变软，如果需要，加一点水以防止粘连。将土豆、疗愈高汤或水和大西洋红藻薄片加入锅中。搅拌至均匀混合，然后盖上锅盖，将火调小，然后用文火炖 10 到 15 分钟，直到土豆几乎变软。

将酱汁成分混合在一个小碗中，搅拌至光滑。当土豆快熟了时，加入酱汁和甜豌豆或青豆。煮 2到 3 分钟，直到液体蒸发。

分成两个或三个碗，在上面放上新鲜的香菜和辣椒片。立即上菜食用｡

小提示：

蘑菇切片前用温水或热水彻底清洗和冲洗。不要使用黏糊糊或腐烂的蘑菇。这是氧化和老化的迹象。

制作 2 至 3 人份

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Asian flavors bring this potato skillet recipe to life. Savory, a little bit spicy, and with a hint of sweetness, this is a great lunch or dinner choice, and it can even be enjoyed as a savory cooked breakfast.

Asian-Inspired Potato Skillet

Ingredients:

1⁄2 cup finely chopped spring or yellow onion
2 garlic cloves, finely sliced
1⁄2 teaspoon finely chopped ripe hot pepper
1 1⁄2 cups thinly sliced shiitake or button mushrooms*
2 pounds potatoes or sweet potatoes of any variety, thinly sliced
1 cup Healing Broth or water
1⁄2 teaspoon Atlantic dulse flakes
1 cup chopped sugar snap peas or green beans
1⁄4 cup roughly chopped cilantro leaves, to serve
5 to 6 fresh ripe hot pepper slices, to serve

FOR THE SAUCE
2 tablespoons freshly squeezed lime juice
2 tablespoons pure maple syrup
2 tablespoons tomato paste
1⁄2 tablespoon finely grated fresh ginger
1⁄4 teaspoon red pepper flakes
2 tablespoons water

Directions:

Place a ceramic nonstick skillet on medium-high heat. Add the spring onion or yellow onion, garlic, hot pepper, and mushrooms, and cook for 5 to 8 minutes until the mushrooms are soft, adding a bit of water if needed to prevent sticking. Add the potatoes, Healing Broth or water, and Atlantic dulse flakes to the pan. Stir until evenly mixed, then cover, turn the heat to low, and simmer for 10 to 15 minutes until the potatoes are almost tender.

Combine the sauce ingredients in a small bowl and whisk until smooth.

When the potatoes are almost ready, stir in the sauce and sugar snap peas or green beans. Cook for 2 to 3 minutes until the liquid has evaporated.

Divide between two or three bowls and top with the fresh cilantro and hot pepper slices. Serve immediately.

*For the mushrooms, wash and rinse thoroughly with warm to hot water before slicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.

Makes 2 to 3 servings

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