Potato-Carrot-Mushroom Stir-Fry

Adapted from epicurious.com

INGREDIENTS

  • 2 large potatoes (or 3 medium), cut in ¾-inch cubes
  • 1 cup mushrooms, cut into bite-size pieces
  • 1 cup baby carrots, halved, cut into bite-size lengths
  • 1 red onion, sliced
  • 2 large cloves garlic, minced
  • 1 tablespoon olive or canola oil
  • Salt and pepper to taste

PREPARATION

  1. Scrub potatoes and steam (or microwave with a few tablespoons of water) until just tender.
  2. Meanwhile, heat oil to medium-high heat in a cast iron or nonstick skillet, and sauté onions for 3–5 minutes.
  3. Add garlic and mushrooms, and sauté for about 5 minutes, then add carrots, and sauté another 5 minutes.
  4. Add cubed potatoes, and stir to coat with oil (add a bit more oil if the pan is dry). Sauté another 5 minutes or until potatoes are golden-brown and carrots have reached desired consistency.
  5. Salt and pepper to taste, and serve hot.

Serves 3–4 as a side dish. Prep time, 10 minutes; cook time, 15–20 minutes.

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