Patatas estofadas rojas

Ingredientes

• bag of small potatoes ( , around 400g)
• 4 garlic cloves ( , finely chopped)
• 2 teaspoons doubanjiang ( , or you can adjust the amount depending how spicy you want it to be)
• 2 teaspoon cooking oil ( , sunflower seed oil)
• 2 teaspoons salt
• 3 fresh green leeks ( , cut into 1 inch sections)

Preparación

1. 1

   Wash the potatoes and remove the dots on the skin with a knife or scoop if the potatoes are small in size or just cook it and peel the skins off.

2. 2

   Add around 2 teaspoons salt in a pot along with water to cover the potatoes. Continue to cook around 15 minutes after boiling or until you can insert a chop sticker inside the potato easily.

3. 3

   Transfer the potatoes out and soak in cold water to cool down. Cut into small chunks.

4. 4

   Heat up 2 teaspoons sunflower seed oil in wok, add doubanjiang (or other chili paste) to stir-fry until the oil turns to red. Add finely chopped garlic in to stir fry until aroma.

5. 5

   Return cooked potatoes along with the leek sections. Do a quick fry to toss the sauce evenly on potatoes.