Beverley
Gold Member
This is an old recipe that my Burmese grandfather used to make for us grandkids when we were a bit peckish. Once served it would be gone in seconds. We could never get enough it. I'm sure this will be a crowd pleaser and better than fries or chips. Its a quick and easy recipe and can be done with left over boiled potatoes as well. Hope you enjoy this recipe as much as I enjoyed sharing this with with you.
Ingredients
2 Tbsp. grapeseed oil
1 lb. baby potatoes, halved
Kosher salt to taste
1 medium onion, diced
4 cloves garlic, minced
1 cup water or low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 Tbsp. rice wine vinegar
3 Tbsp. corn syrup or honey
2 tsp. sweet paprika (optional)
1 carrot, finely diced(optional)
2 tsp. sesame oil(can substitute with olive oil)
1 green onion, thinly sliced, plus more for garnish
Sesame seeds, for garnish
Directions
- In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden, 2 to 3 minutes. Add in water, soy sauce, vinegar, honey, and Paprika if using, then stir to evenly combine. Bring to a simmer and let cook for 8 minutes.
- Add carrots, then continue cooking until liquid has reduced to a sticky sauce, stirring occasionally, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.
- Garnish with more green onions and sesame seeds before serving.
