Add onion and garlic to a large non-stick frying pan or saucepan.
Add the potatoes, stock, black bean and orange juice, bring to the boil and then lower the heat to a simmer.
Cook for about 10 minutes with lid on until the potatoes are just tender. Add the vegetables and stir well and lightly cook for a further 2 minutes.
Toss well together and serve with prawn crackers.
4 Medium potatoes, cut into small thin1 cm strips/pieces
1 Onion, chopped
1 Clove garlic, crushed
300ml Vegetable stock
2tbsp Black bean sauce
2tbsp Orange juice
200g Packet prepared stir-fry vegetables.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Your eyes aren't deceiving you, this a unique potato cake recipe highlighted with zesty orange and featuring a sweet, soft base.
This campaign was originally produced in the framework of a programme co-financed by the European Union