Directions:
- Peel potatoes, and dice into 1-inch cubes.
- Boil potatoes in water for 10 minutes or until done. Drain water.
- Mash potatoes briefly with a hand masher-there should still be a lot of large lumps.
- Heat empty wok over highest heat until you can see heat rise from the surface.
- Add peanut oil and swirl in wok for a moment until heated.
- Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
- Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
- Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
- Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.75 Kcal (807 kJ) | ||
| Calories from fat | 166.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Sodium | 595.11mg | 25% | |
| Potassium | 221.15mg | 5% | |
| Total Carbs | 6.6g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 69.1mg | 115% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 206.58 Kcal (865 kJ) | ||
| Calories from fat | 178.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.82g | 28% | |
|---|---|---|---|
| Sodium | 637.82mg | 25% | |
| Potassium | 237.02mg | 5% | |
| Total Carbs | 7.07g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 1.64g | 6% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 74mg | 115% | |
| Iron | 0.8mg | 4% | |
| Calcium | 25.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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