Potato chow mein

An easy, tasty stir fry dish, the black bean sauce provides an oriental flavour twist.

Serves 4

1 tsp vegetable oil
1 onion, peeled and roughly chopped
1 clove garlic, peeled and finely chopped
4 medium boiling or new potatoes, cut into 1 cm wide matchsticks
1¼ cup vegetable stock
2 Tbsp black bean sauce
2 Tbsp orange juice
200g stir fry vegetables, fresh or frozen, e.g. carrot coins, snow peas, sliced celery, sliced green beans

Heat oil in a large non-stick heavy-based frying pan. Add onion and garlic and stir fry until softened.
Add potatoes, stock, black bean sauce and orange juice.
Bring to the boil, lower the heat and simmer for 8-10 minutes with lid on, or until the potatoes are just tender.
Increase the heat, add the stir fry vegetables and cook for a further 2-3 minutes.
Toss and serve.