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Korean Chili Pepper and Potato Stir-Fry 青椒炒土豆

Look no further if you need a quick and delicious stir-fry with simple pantry ingredients. This savory dish is made from pan-fried potatoes and paired with a little spicy kick from the Korean chili peppers. The recipe is vegan and can be made gluten-free and allium-free. Enjoy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: glutenfree, potato, Stirfry
Servings: 2
Author: woonheng


  • 3 medium-sized potatoes
  • ½ lb Korean chili peppers or other peppers of choice
  • 1 clove garlic sliced (skip for allium-free)
  • 1 small red jalapeño sliced
  • 3 oz firm tofu mashed
  • tablespoons soy sauce adjust to taste
  • ½ teaspoon sugar
  • a drizzle of toasted sesame oil
  • ½ cup water with 1 tablespoon corn starch
  • a handful of chopped green onions optional or sub with cilantro


  • Clean the potatoes and cut into thick strips. Soak potatoes in water to remove its starch, then drain and wipe them dry with paper towel. Set aside.
  • To prepare the peppers, remove the seeds, and slice them into 3" lengthwise and set aside.
  • Heat a non-stick pan with about 2-3 tablespoons of oil (more if you have larger potatoes), then pan-fry potatoes until golden-brown. Remove and drain them on paper towels to absorb excess oil.
  • Using the same pan with the remaining oil, cook mashed tofu until golden brown, then add the garlic and red jalapeño. Sauté until garlic is aromatic (skip garlic for an allium-free dish).
  • Add in the Korean chili peppers and toss for a few seconds, then add in the potatoes.
  • Season with soy sauce, sugar, and a drizzle of toasted sesame oil.
  • Toss all ingredients until well-combined. Finish it up with a cornstarch slurry and cook until the sauce is slightly thickened.
  • Garnish with chopped green onions and serve warm.


  • Please check the above for other substitutions to make this delicious dish.
  • Skip garlic if you need to make this dish allium-free.
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