| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium Russet Potatoes, |
|
|
Cut Into Julienne Strips |
| 1/2 |
c |
Chopped Red Bell Pepper |
| 1/4 |
c |
Finely Chopped Green |
|
|
Onions |
| 1 |
tb |
Rice Wine Vinegar |
| 2 |
ts |
Hoisin Sauce |
| 1 |
ts |
Sesame Seeds, Toasted |
INSTRUCTIONS
Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels.
Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With
Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine
Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar &
Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently.
Sprinkle With Sesame Seeds & Serve Immediately.
(Fat 1.4. Chol. 0.)
A Message from our Provider:
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