East-meets-West Potatoes with Chilli Beans

Ingredients:

4 medium potatoes (type that is suitable for salad is preferred) cut into thick chunks

2 tbsp cooking oil

2 spring onions, sliced

1 large fresh red chili, seeded and sliced

2 garlic cloves, crushed

400g canned red kidney beans, drained

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp sesame oil

Salt and ground black pepper to taste

1 tbsp sesame seeds, lightly roasted on pan

Fresh coriander, chopped for garnish

Methods:

1. Boil the potatoes until they are just tender, take care not to overcook them. Drain the potatoes and reserve.
2. Heat the cooking oil in a pre-heated frying pan, stir-fry the garlic in low fire till fragrance, do not brown it.
3. Add in spring onions and chili and sty-fry for about 1 minute.
4. Turn fire to medium, add the potatoes and stir well before adding the beans.
5. Finally add the soy sauce, fish sauce and sesame oil.
6. Season to taste and cook the vegetables until they are well heated through.
7. Sprinkle with sesame seeds and garnish with coriander and serve.