Chinese Tomato and Potato Stir-Fry

Name: Chinese Tomato and Potato Stir-Fry
Total time: 25 min
Yield: 1 serving
Cuisine: Chinese
Ingredients: Ingredients for 1 person:; 1 small potato, peeled and diced; 1 small onion, chopped; 1 tomato, diced; 2 tbsp soy sauce; 2 tbsp yogurt; Salt and pepper to taste; Cooking oil

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25 minTotal time

EasyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Yogurt Use plain unsweetened dairy-free yogurt for a similar creamy tang.
Tomato Use an equal amount of ripe cherry tomatoes, halved.
Cooking oil Use an equal amount of neutral vegetable oil.

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein8 g

Carbohydrates39 g

Fat10 g

Fiber 5 g · Sugar 10 g · Sodium 1900 mg

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A flavorful Chinese-inspired dish combining tender potatoes, juicy tomatoes, and a savory soy sauce yogurt sauce.

Main Dish Chinese

Steps

Heat some oil in a pan over medium heat.
Add the onions and potatoes, sauté until the potatoes are slightly golden.
Stir in the tomatoes and cook until they soften.
In a bowl, mix soy sauce and yogurt, then pour over the vegetables.
Season with salt and pepper, stir well to combine.
Cook for another 2-3 minutes until everything is heated through.
Serve hot and enjoy!

Tips for Chinese Tomato and Potato Stir-Fry

Cut the potato into evenly sized small cubes so the pieces finish cooking at a similar pace.
The sauce should look creamy and lightly coat the vegetables; avoid prolonged cooking after adding yogurt, which can make it separate.
A wide skillet gives the vegetables room to brown rather than steam; have the sauce mixed before the pan gets busy.

Drink pairing

A crisp, dry Riesling
Its bright acidity complements the juicy tomato and creamy, savory sauce without overwhelming the potatoes.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the yogurt sauce may separate slightly.