This quick and flavorful stir-fry combines crispy potatoes, tender cabbage stems, and a spicy kick from red jalapeños. Infused with the rich taste of chicken fat, it’s a simple yet satisfying dish that makes the most of leftover ingredients. Perfect as a standalone meal or a side dish.
Turn simple, everyday ingredients into a bold and flavorful stir-fry! This dish brings together crispy potatoes, tender cabbage stems, and the fiery heat of red jalapeños in a quick and satisfying way.
Serves:
4 people
Time to Prepare:
15-25 min
Time to cook or cure:
15 min
Skill
Wok/ Sautéing
Serves:
4 people
Time to Prepare:
15-25 min
Time to cook or cure:
15 min
Skills:
Wok/ sautéing
Prepare the Potatoes
Peel and dice the potatoes into small cubes for quick cooking.
Crush garlic and jalapeños in pestle and mortar
Heat the Chicken Fat
In a large frying pan or wok, heat 2 tablespoons of chicken fat over medium-high heat until shimmering.
Cook the Potatoes
Add the diced potatoes to the pan and fry for 6–8 minutes, stirring occasionally, until golden and crispy on the outside.
Season lightly with salt.
Garlic and Jalapeños
Push the potatoes to one side of the pan and add the sliced garlic and jalapeños.
Stir-fry for 1–2 minutes until the garlic is golden and fragrant, and the jalapeños begin to soften.
Add the sliced onions
Stir in the Cabbage Stems
Add the blanched and sliced cabbage stems to the pan.
Stir everything together and cook for another 3–4 minutes, allowing the flavors to meld.
Final Seasoning and Serve
Taste and adjust salt if needed.
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