Stir-Fried Green Bean and Potato Salad
Not your standard potato salad.
Bring a pot of salted water to boil.
Wash 1 lb. of new potatoes carefully, then drop into water. Cook until just tender, then cool in cold water. Drain. Cut into bite-sized pieces.
Dice 2 medium or 3 small tomatoes. Sprinkle with salt.
Mince 1 small clove of garlic and toss with the tomatoes.
Mince another 3 cloves of garlic. Mince fresh ginger to make 3 T.
Trim 1/2 lb. green beans and cut in 2 or 3 pieces.
Mix 2 T. soy sauce with 2 T. cooking wine. Stir 1 t. cornstarch into 1/2 C. of water.
Heat 2 T. coconut oil in a wok until very hot, then the garlic and ginger. Cook for just 30 seconds, then add the green beans. Sprinkle with salt and cook until they turn bright green, about two minutes.
Add the soy sauce mixture and cook another 2 minutes, then pour in the cornstarch mixture. Add the potatoes and stir fry until everything is coated with the sauce. Allow the stir fried vegetables to cool for 5 minutes and then transfer them into the bowl with the tomatoes.
Season with salt, pepper and lime juice or rice vinegar to taste.