Ingredients

The following ingredients have 4 Servings
  • 4-5 medium Yukon gold potatoes ((scrubbed and cut into bite-sized chunks))
  • salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon five-spice powder
  • oil
  • 4 cloves garlic ((smashed and coarsely chopped))
  • 1-6 dried red chilies ((chopped and de-seeded; depending on your tolerance for heat))
  • 2 tablespoons black beans
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 2 tablespoons water
  • 1 cup leeks ((sliced on the diagonal into thin strips))

Instruction

  • Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
  • Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili, and black beans. Cook for a couple minutes, and be careful not to burn the ingredients.
  • Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes and leeks. Turn up the heat to high and stir-fry for another 2 minutes. Serve immediately.