Stir Fry Potatoes

I got to introduce one of my current favourite young, modern and simplicity chef, Kylie Kwong. She is the chef and restaurateur of the popular restaurant Billy Kwong in Sydney, Australia, as well as the host of cooking programs on the Discovery Home Channel. She also writes a regular blog for The Huffington Post and also the fourth generation of the largest Chinese family in Australia.


I am amazed when I was reading through her latest book of Kylie Kwong entitled "My China" which just recently published on this November 2007. "My China" is a sweeping culinary travelogue through modern-day China and Tibet with lots of lavish photography, stories and recipes. I would say, this is a must have books, especially those like myself being a chinese borned abroad. I love this book as the photographs tell so much of stories and so much things that I never know, such a discovery and so fulfilling. A book that I will fall in love with.

Through the chinese food heritage, I also discovered that one of my dish is so similar to Kylie Kwong's discovery in "My China" entitled "fry potatoes with chinese sausage". Immediately I can recognised this is a very lovely and fragrant dish, especially the aroma of the chinese sausage and the crunchiness of the matchstick potatoes.


My one is rather simple, I just use potatoes, red belly pepper, green belly pepper and carrot. And cut them into the shape of matchsticks. Stiry fried them and add seasoning.

Ingredient
2 medium size potatoes
1 red belly pepper
1 green belly pepper
1 medium size carrot

seasoning
a pinch of salt
a pinch of white pepper
a teaspoon of oyster sauce
a dash of chinese wine

Cut all the ingredient into the shape of matchsticks. Use a tablespoon of oil, heat up the wok. Stir fry the potatoes until half cooked then add carrot, green and red belly pepper. Add seasoning and continue for few seconds. The dish is ready.

Such a simple, colourful and delicious dish should be dished out at our own kitchen for our lovely guests.

Steven Cheng