For your personal convenience in making Potato Vegetable Stir-Fry, use vegetables that are in season. This recipe is a perfect fall root vegetable stir-fry.
4 boiling potatoes peeled, cut into 1/2-inch cubes
Olive oil, or nonstick cooking spray
1 tablespoon butter
4 large shallots, sliced thin
2 large leeks, washed well, use white part only, sliced thin
3/4 cup turnip, thinly sliced, blanched
2 large carrots, sliced thin
1/2 cup low-salt chicken stock
1-1/2 tablespoons stone-ground mustard
3/4 cup plain nonfat yogurt
3 tablespoons red wine vinegar
1 teaspoon basil
12 teaspoons garlic powder
1/4 teaspoon each ingredient: salt, fresh-ground black pepper
Place cubed potatoes in saucepan; cover with water. (If potatoes are to stand for any length of time, place them in a glass bowl and cover with cold water. Drain well and pat dry with paper towels before using.)
Spray a non-stick wok, regular wok, or frying pan; or lightly coat with oil. Melt butter. Stir-fry shallots, leeks, and turnips, covered, 3 minutes, stirring occasionally. Add well-drained potatoes, carrots, and stock. Cover and continue cooking, stirring occasionally, about 2 to 4 minutes or until vegetables are tender.
Add extra stock or water by the tablespoon if needed to prevent vegetables from sticking to bottom of pan.
While vegetables are cooking, prepare vinaigrette by mixing all ingredients together in small bowl.
Spoon vegetables into large serving bowl. Toss vegetables with dressing. Taste to adjust seasonings. Serve hot as a main dish.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 121; Total Fat: 1g; Saturated Fat: 0.2mg; Cholesterol: 0mg; Sodium: 123mg; Potassium: 502mg;
Milk: 0, Vegetables: 2.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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