Potato, Carrot and Bell Pepper Stir-Fry

• 2 tablespoons vegetable oil
• 2 cloves garlic freshly minced
• 1/2 inch ginger freshly chopped
• 2 each scallions, spring or green onions sliced
• 1 each russet potatoes cut into 1/4-inch , about 8 ounces, run under cold water for a few times
• 1 each carrots cut into 1/4-inch matchsticks
• 1/2 each green bell peppers cut into 1/4-inch strips
• 1/2 each sweet red bell peppers cut into 1/4-inch strips
• 2 tablespoons soy sauce, tamari or to taste
• 1 tablespoon rice vinegar or to taste
• 1 tablespoon sugar or to taste
• 1 teaspoon cornstarch
• 1 x red pepper flakes to taste, optional
• 1/2 teaspoon sesame oil

1. Heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute, until very fragrant.
3. Stir in potato and carrot, and cook for about 8 minutes until soft but still a bit crispy.
4. Add the bell peppers, stirring often, and cook for another 3 to 4 minutes, until the bell peppers become tender-crispy.
5. Meanwhile in a small bowl, whisk together all the sauce ingredients until well mixed.
6. Pour the sauce over the veggies, and stir well.
7. Cook for another 1 to 2 minutes until hot.
8. Remove from the heat, and serve hot over the rice.
9. Note: The potatoes should be soft but still have a bit crunchiness in it.
10. Running the potatoes under the cold water can get rid of more starch from the potatoes, which makes the potato taste a bit crispy later.
11. You can also add some cooked pork strips, beef strips, or shredded chicken into the dish, it's absolutely delicious.

vegetable oil, garlic, scallions, russet potatoes, carrots, green bell peppers, sweet red bell peppers, soy sauce, rice vinegar, sugar, cornstarch, red pepper, sesame oil

Taken from recipeland.com/recipe/v/potato-carrot-bell-pepper-stir--53425 (may not work)