Description
By Bruce Weinstein and Mark Scarbrough, authors of "Cooking for Two"

Chinese stir-fried dishes can be labor intensive, but pre-shredded, packaged potatoes will save the day. Look for the plain, unseasoned variety in your grocer's refrigerated section.

Ingredients

• 1 1/2 tablespoons peanut oil
  
• 2 medium scallions, sliced
  
• 1 1/2 tablespoons fresh ginger, peeled and chopped
  
• 2 cloves garlic, minced
  
• 1/8 teaspoon crushed red pepper flakes or to taste
  
• 1/4 pound ground pork
  
• 1 small red bell pepper (about 5 ounces), cored, seeded, and diced
  
• 1 1/2 cups broccoli florets (about 3 ounces)
  
• 2 cups packaged refrigerated or frozen and thawed shredded potatoes (about 3/4 pound)
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons soy sauce

Preparation
Heat wok or large skillet over high heat. Swirl in oil; add scallions, ginger, garlic, and crushed red pepper flakes, then stir-fry 15 seconds. Add pork and cook, tossing and stirring, until cooked through and lightly browned, about 2 minutes. Toss in bell pepper and broccoli; stir-fry 2 minutes. Sprinkle potatoes over vegetables and pork; cook without stirring 30 seconds. Gently but thoroughly toss, then continue cooking 1 to 2 minutes, stirring constantly. Pour in rice vinegar and soy sauce; cook, stirring, for 20 seconds, until sauce bubbles. Serve immediately.

Nutrition
no information available

Serves
Serves two.

Variations
no information available