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Potatoes Twice, with Chinese Celery

Vegetables, also Vegetarian Foods

Potatoes Twice, with Chinese Celery
2 sweet potatoes, peeled and cut into two-inch chunks, about three-quarters of a pound
2 white potatoes, peeled and cut into one-inch chinks, about three-quarters of a pound
1/4 cup vegetable oil
2 scallions, coarsely minced
4 stalks Chinese celery, diced
1/2 teaspoon ground white pepper
1 teaspoon salt
4 Tablespoons Chinese celery leaves, coarsely minced
1. Boil sweet potatoes for fifteen minutes, drain, and set aside reserving their water.
2. Boil white potatoes for twenty-five minutes, drain and set aside.
3. Heat oil in wok or deep fry-pan and add white potatoes and stir-fry until they start to color, then add sweet potatoes and continue to stir and fry until all are golden, then drain and remove from the oil, set oil aside, and do not wash or rinse the pan.
4. Reheat the pan, str-fry the scallion for one half minute, then add celery pieces and stir-fry another minute before adding pepper and salt, then the reserved potatoes and half cup of the sweet potato water. Stir gently for two minutes, then add chopped leaves, toss well, and serve.

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