Dairy-Free Potato Stir-Fry

Bright, colorful, and bursting with flavor, this Dairy-Free Potato Stir-Fry is the perfect plant-based one-pan meal for busy weeknights! Featuring golden sautéed potato wedges, vibrant bell peppers, crisp broccoli florets, and a hint of fresh ginger and garlic, this recipe brings a delightful mix of textures and Asian-inspired flavors to your table. Tossed in a savory soy-sesame sauce with a slight kick from red chili flakes, this stir-fry is both comforting and nutritious. It’s naturally dairy-free, quick to prepare in under 40 minutes, and versatile enough to pair with steamed rice, noodles, or enjoy on its own. Whether you're catering to dietary preferences or simply seeking a wholesome, veggie-packed dish, this recipe is sure to satisfy!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces medium potatoes
• 2 pieces bell peppers (red and yellow)
• 1 large carrot
• 1 cup broccoli florets
• 2 stalks green onion
• 3 pieces garlic cloves
• 1 inch piece fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon red chili flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Peel the potatoes and cut them into thin wedges. Ideally, each wedge should be about 1/4 inch thick. Soak in cold water for 10 minutes to remove excess starch.

Step 2

Meanwhile, julienne the bell peppers and carrot. Cut the broccoli into bite-sized florets if not already prepared. Thinly slice the green onions.

Step 3

Mince the garlic and grate the ginger.

Step 4

Drain the potatoes and pat them dry with a clean towel.

Step 5

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the potato wedges. Sauté for about 10 minutes or until they start to become golden and crisp on the edges. Remove potatoes from the skillet and set aside.

Step 6

In the same skillet, add the remaining olive oil. Add garlic, ginger, and chili flakes, stirring for about 30 seconds until fragrant.

Step 7

Add the bell peppers, carrot, and broccoli florets to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.

Step 8

In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water until well combined to create a sauce.

Step 9

Add the potatoes back into the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss to coat everything evenly. Allow to cook for an additional 2-3 minutes or until the sauce slightly thickens.

Step 10

Season the stir-fry with salt and black pepper according to your taste.

Step 11

Garnish with sliced green onions before serving. Serve the stir-fry hot with steamed rice or noodles if desired.

Nutrition Facts

Serving size	(1450.4g)

Amount per serving	% Daily Value*
Calories	1369.6

Total Fat 58.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 14.4g
Cholesterol 0mg	0%
Sodium 3043.3mg	0%
Total Carbohydrate 190.4g	0%
Dietary Fiber 30.2g	0%
Total Sugars 22.4g
Protein 29.2g	0%

Vitamin D 0IU	0%
Calcium 219.2mg	0%
Iron 11.0mg	0%
Potassium 4786.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 8.3%

Carbs: 54.4%