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Lunch recipe · from the recipe book

Crispy Potato and Pepper Soy-Sesame Stir-Fry

Golden, crisp-edged potato cubes and charred peppers and onions tossed in a glossy garlic-ginger soy sesame sauce, finished with edamame and toasted sesame seeds.

Crispy Potato and Pepper Soy-Sesame Stir-Fry

Ingredients

  • 4½ small800 gRed potatoescut into 3/4-inch cubes
  • 2 cups240 gShelled edamame, frozenthawed
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium180 gGreen bell peppersliced into strips
  • 2 medium200 gYellow onionsliced into wedges
  • 2 medium30 gGreen onionsthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 2½ tbsp36 gCanola oil
  • 3 tbsp45 gLow-sodium soy sauce
  • 2¼ tsp10 gToasted sesame oil
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp8 gCornstarch
  • ¼ cup60 gWater
  • ½ tsp1 gCrushed red pepper
  • 1½ tbsp12 gSesame seeds

Steps

  1. Prep first: cube the red potatoes, slice the red bell pepper, green bell pepper and yellow onion, mince the garlic, grate the ginger, slice the green onions and thaw the edamame.
  2. Make the sauce in a small bowl: whisk the low-sodium soy sauce, toasted sesame oil, honey, cider vinegar, cornstarch, water and red pepper flakes until smooth. Set aside.
  3. Toast the sesame seeds in a large dry skillet over medium heat for 2 to 3 minutes until golden, then tip them onto a plate.
  4. Heat two-thirds of the canola oil in the same skillet over medium heat. Add the red potatoes in an even layer, cover and cook 8 minutes, then uncover and cook 10 to 12 minutes more, turning every few minutes, until golden and tender when pierced. Move the potatoes to a plate.
  5. Raise the heat to high and add the remaining one-third of the canola oil. Add the yellow onion and stir-fry 2 minutes, then add the red bell pepper and green bell pepper and stir-fry 3 to 4 minutes until charred at the edges but still crisp.
  6. Add the garlic and ginger and stir-fry 30 seconds until fragrant, then add the edamame and stir-fry 2 minutes until hot.
  7. Return the red potatoes to the skillet, stir the sauce again and pour it in. Toss for 1 to 2 minutes until the sauce thickens and coats everything.
  8. Serve topped with the green onions and the toasted sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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