Jul 13 2026
Restaurants›Red Pavilion Mandarin Cuisine›Picked Veggies With Shredded Potato Recipe

Picked Veggies With Shredded Potato Recipe

Inspired by Red Pavilion Mandarin Cuisine
Time30m
Serves4

Stir-fried vegetables mixed with shredded potato.

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Ingredients

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Vegetables

Potato

Spices and Seasoning

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the carrot, bell pepper, zucchini, and green beans into bite-sized pieces. Dice the onion and mince the garlic.

  2. 2

    Shred the Potatoes

    Peel and shred the potatoes using a box grater or food processor. Place the shredded potatoes in a bowl and rinse them under cold water to remove excess starch. Drain and pat dry with a kitchen towel.

Cooking

  1. 3

    Heat the Oil

    In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.

  2. 4

    Sauté the Aromatics

    Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.

  3. 5

    Add the Vegetables

    Add the chopped carrot, bell pepper, zucchini, and green beans to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

  4. 6

    Incorporate the Shredded Potatoes

    Add the shredded potatoes to the skillet and mix well with the vegetables. Cook for an additional 5-7 minutes, stirring occasionally, until the potatoes are golden brown and crispy.

  5. 7

    Season the Mixture

    Pour in the soy sauce, then sprinkle with salt and black pepper. Stir to combine and cook for another 2 minutes.

  6. 8

    Serve

    Remove from heat and serve hot as a side dish or a light main course.

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