Chinese Kidney Beans and Potato

This is a Chinese appetizer. It also goes very well as a side dish with your main meal like with Fried rice or just plain rice. I found this recipe in a Chinese cookbook and was totally unaware of such recipe in Chinese cuisine before that. I just love the dish. I cook it quite often when I want something different, something tangy. Try it sometime and let me know. I am sure you all will love this dish.

You Need :
4 medium size potatoes, cut into medium big chunks
1 cup red kidney beans, boiled
2 tbsp. oil
3 scallions, sliced
1 large red chilli, deseeded and sliced
2 garlic cloves, crushed
2 tbsp. soy sauce
1 tbsp. sesame oil
Salt and ground black pepper to taste
2 tbsp. chilli sauce
For garnishing
1 tbsp. sesame seeds
Fresh cilantro or parsley, finely chopped

How To :

• Boil the potatoes until they are just tender. Do not overcook them. Drain and cut into medium big chunks.
• If you are using canned kidney beans, drain and set aside.
• Heat oil in a preheated wok or large frying pan, stir-fry the scallions and chilli for about 1 minute, then add garlic and fry for another 1 minute.
• Add the potatoes, stirring well, then the beans and finally add the soy sauce and sesame oil.
• Season to taste with salt and black pepper powder and cook until they are well-mixed with seasoning. If you like it little hot, add chilli sauce at this point and mix well or you can leave this part.
  
• Garnish with sesame seeds and chopped coriander or parsley. Serve hot.