Khoai Tây Xào Đậu Cô Ve – Potato and Green Bean Stir-fry

This Vietnamese vegetable stir-fry dish is a good accompaniment to steamed rice, or served with a fish sauce and diced red chillies.

Khoai Tây Xào Đậu Cô Ve - Potato and Green Bean Stir-fry
  • 300 g potatoes, peeled, sliced into matchstick size pieces
  • 200 g string beans, ends trimmed, cut very thinly on the diagonal
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, chopped finely
  • 1 - 2 teaspoon salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 4 tablespoons toasted sesame seeds, for garnish
  1. Peel the potatoes and cut into matchstick size strips and place in a bowl, cover with water, and set aside until ready to use
  2. Heat the oil in a wok, add the chopped garlic and stir-fry until fragrant (about 2 minutes)
  3. Drain the potato sticks and add to the wok. Stir-fry for about 1 minute.
  4. Add salt, to taste, and gently stir to combine. Cover wok with a lid and allow potatoes to cook on a low heat until almost done. (stir gently if necessary to ensure an even colour)
  5. Add the finely sliced green beans and 2 tablespoons of sesame seeds, stir to combine, cover wok, and allow to cook for a further 3 - 5 minutes until beans are just done. Stir gently as necessary
  6. Remove from the heat and spoon the vegetables into a serving bowl. Garnish with the remaining sesame seeds.
Nutrition Information
Serving size: 4 Calories: 189 Fat: 12g Saturated fat: 1g Unsaturated fat: 10g Carbohydrates: 19g Sugar: 1g Sodium: 1012mg Fiber: 4g Protein: 4g

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