Roasted Potatoes with Bok Choy, String Beans and Sausage

one evening I was restless, so I browsed my stack of cooking magazines and saw interesting recipes, like the following one. It appeared different with roasted potatoes. Over the years I have been bored with boiled potatoes, so bland, simple, so this recipe caught my attention. Plus, I had several fresh veggies which needed to be used up pronto. Plus I also had on stock a few sausages which too I needed to cook, otherwise they would be tossed. Negatively, for me at least, there was way too much spice in this dish, but that issue would be instantly solved in a snap!! Eliminate them!

I enjoy adjusting recipes to what I like, and that’s just what I did here.

     Serves 4-6 

Cook and Prep Time:  1 ¼  hour 

Ingredients 

1 ¼  lb. Yukon potatoes, cut in ½ inch to 1-inch cubes –peeled or not, your choice 

4 Tbsp. vegetable oil, divided 

1 onion, chopped 

4 garlic cloves, minced 

½ lb. string beans, cooked until crisp-tender – cut in half, if desired 

1 small red or green pepper, chopped 

2 bok choy, small, chopped 

1 tsp. paprika 

1 tsp. cumin 

2 tsp.  oregano 

1 Tbsp. Worchester sauce 

1 ½ Tbsp. corn starch 

4 Tbsp. water 

1 lb. sausage, Italian or spicy –casings removed, broken up in pieces 

½ cup water 

¼ tsp. pepper 

1 ½ tsp. salt 

Process 

1   Heat three tablespoons of the oil to medium-high in a large skillet. Add the potatoes, making sure there is an even layer and cook until well-browned, about 5-7 minutes, turning once. Keep an eye on the potatoes, not letting them get too crisp. Add one half teaspoon of salt. Lower the heat to medium and cook, stirring occasionally until a knife inserted in the center of the potatoes indicates they are nearly done, about 3-5 more minutes. Remove them to a paper towel-lined plate, but do not wipe out the pan. 

2   Add the one remaining tablespoon of oil, heat the pan to medium, then add the onion, pepper, and bok choy. Cook, stirring occasionally until the vegetables are nearly done. Add the paprika, cumin, the oregano and another half teaspoon of salt, the Worchester sauce and pepper. Cook a minute or two more o medium low and add the sausage and cook two more minutes. Lower the heat, and add the garlic and cook 2-3 minutes more. Stir in the string beans. Add the half cup of water, bring to a low simmer, cover the pan, and cook about 3-5 minutes, until the sausage loses its pink color.  

3   Uncover and stir in the potatoes. Add another half teaspoon of salt. Mix the small amount of water with the cornstarch until smooth. Stir the mixture until a gentle boil begins, about 2-3 minutes. Cook on low for 1-2 minutes until the food is hot and the sauce has thickened. 

4   Taste and adjust seasoning and serve hot or very warm.  

Tips and Tweaks 

  • Use boneless cut-up chicken thighs in place of the sausage, or about 1 pound of medium-sized cooked shrimp, which should be added after the potatoes. If using chicken thighs, cut them in three or four bitesize pieces and make sure they are well-cooked. 
  • Replace the string beans with one-inch hunks of broccoli and/or cauliflower, cooked ahead of time. 
  • Use any of your leftover vegetables in the fridge, adding them at step 3, after the potatoes. 
  • Replace the onion with 4-6 scallions, chopped, or 1 leek, well-rinsed and sliced in half inch pieces. Only use the white or light green part. 
  • If you’re a spice lover, slice thin 1 large jalapeno pepper, or other hot pepper of your choice after you add the potatoes.  
  • Sprinkle a half teaspoon (or more) of cayenne pepper too at step three if more spice is desired. 

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