Chinese Sticky Potatoes

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Honey glazed Chinese style potatoes

Course Side Dish

Cuisine Chinese

Keyword Potato

Prep Time 10

Cook Time 15

Servings

Calories 195kcal

Equipment

1 Kadai pan,

Ingredients

1 tbsp Sesame oil
3 cups Potatoes Peeled, if desired; chopped into small, bit size pieces.
1 tbsp Garlic Fresh pressed
1 tsp Black Peppercorn Fresh ground
1½ cup Water
2 tbsp Dark soy sauce
2 tbsp Honey
2 tbsp Cilantro Fresh chopped
2 tbsp Sesame seeds

Instructions

Heat the oil in a kadai pan or wok over medium heat. Add the potatoes and black pepper and cook and stir for several minutes until the potatoes begin to brown.
Add the garlic and stir a few seconds to mix well.
Whisk together the water, honey and soy sauce; pour over the potatoes and mix well.
Continue cooking over medium heat, uncovered for 7 -10 minutes or until the potatoes are done and all the liquid has evaporated and the potatoes are sticky. Stir frequently and keep an eye on them so they don't burn. The potatoes need to be cooked, all liquid evaporated but you don't want it to burn.
Remove from heat and fold in the cilantro and sesame seeds.

Notes

Love these potatoes, even though they do break my rules of not cooking honey. You get all the flavor or honey, but really none of the health benefits.

Little finger potatoes work well in this recipe.

Nutrition