From the Cook

1/6

Vegetable Stir-Fry with Potatoes

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Vegetable Stir-Fry with Potatoes

2 bell peppers

½ jalapeño chili(optional)

1 clove garlic

1 onion

14 ounces pre-cooked potatoes(diced)

7 ounces beefsteak tomatoes

2 teaspoons canola oil

salt and pepper(to taste)

1 tsp paprika powder(smoked or hot)

2 eggs

¾ oz cheese(grated)

protein options (choose one: sausages, firm tofu, pulled chicken)

Wash the bell peppers and dice them finely. If desired, remove the seeds from the jalapeño (for less heat) and slice the chili into thin strips. Peel the garlic and onion and dice both finely. Cut the potatoes into one- to two-centimeter cubes. Wash the tomatoes, remove the stems, and chop them finely.

Add oil, diced onion and bell pepper to a pan and fry with a generous pinch of salt over medium heat for about 5 minutes, until the vegetables are soft and the onions are translucent.

Add the garlic, jalapeño, and paprika and sauté for 2 to 3 minutes, stirring regularly. Next, add the potatoes and sausages or smoked tofu to the vegetables and sauté for 3 to 5 minutes over medium heat.

Then add the tomatoes to the vegetables and sauté for two to three minutes, stirring constantly. Try to scrape up as much of the browned bits from the bottom of the pan as possible.

Reduce the heat and stir in protein sources such as pulled chicken or pan-fried tofu. Crack the eggs into the pan and stir for two to three minutes until set. Once the eggs are set but still slightly creamy, stir in the cheese.

Finally, season the vegetable stir-fry generously with salt and pepper and serve.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pre-cook Potatoes Strategically 🥔
Cut pre-cooked potatoes into uniform bite-sized cubes and add them halfway through cooking to allow them to develop a golden crust while absorbing the pan's flavors without becoming mushy.
Master the Wok Temperature 🔥
Heat your pan until a drop of water immediately sizzles and evaporates, ensuring vegetables get a quick sear and stay crisp rather than steaming.
Prep All Ingredients First 📋
Cut all vegetables uniformly and arrange them in order of cooking time (onions and garlic first, delicate tomatoes last) to maintain texture and prevent overcooking any single component.
Toast Your Paprika for Depth 🌶️
Bloom the paprika powder in hot oil for 15-20 seconds before adding other ingredients to unlock its rich, smoky notes and prevent a raw spice flavor.
Customize Protein Timing Wisely ⏱️
Add quick-cooking proteins like eggs in the final minute, while heartier options should be pre-cooked and folded in at the end to maintain texture and prevent overcooking.