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Roasted Broccoli and Potato Stir-Fry



  • Serves 4
  • Cooks in 35 mins (10m prep + 25m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

brocoli, chaucha, hinojo, papas, jenjibre

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 425°F (220°C).
  2. 2.In a large mixing bowl, toss the broccoli florets and cubed potatoes with vegetable oil, minced garlic, salt, and black pepper.
  3. 3.Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
  4. 4.While the vegetables are roasting, heat sesame oil in a large skillet or wok over medium heat.
  5. 5.Add minced ginger and sauté for 1-2 minutes until fragrant.
  6. 6.Add the roasted broccoli and potatoes to the skillet, followed by soy sauce.
  7. 7.Stir-fry for another 2-3 minutes until the flavors are well combined.
  8. 8.Taste and adjust the seasoning with salt and black pepper if needed.
  9. 9.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra flavor, you can sprinkle some toasted sesame seeds on top before serving.
  • chevron_rightFeel free to add other vegetables of your choice to the stir-fry, such as snap peas or bell peppers.
  • chevron_rightServe the stir-fry over steamed rice or noodles for a complete meal.