Three-Color Vegetable Stir-Fry (Potato, Carrot, Red Pepper with Celery)

Why people make this dish

Potato, known in Hong Kong as “shu zai” and in northern China as “tu dou” or “ma ling shu,” is one of those vegetables that quietly punches well above its weight nutritionally. It contains about ten times the vitamin C of an apple, four times the B vitamins, and several times the minerals — and yet it is gentle enough for people with sensitive digestion. “Qing chao tu dou si” (clear-stir-fried potato shreds) is a classic Beijing home-style dish, and adding a splash of vinegar during cooking is a well-known technique that not only brightens the flavour but is thought to enhance the absorption of protein, calcium, and vitamin C from the dish. Nourilo combines potato with carrot, red pepper, and fresh celery for a colourful everyday stir-fry that is as nutritious as it is easy to prepare.