Spicy Potato and Chayote Stir-Fry

1.Begin by peeling and dicing the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook for about 5-7 minutes, or until just tender. Drain and set aside.

2.While the potatoes are cooking, prepare the chayote squash by peeling it and slicing it into thin strips. Set aside.

3.In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until it becomes translucent.

4.Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

5.Next, add the sliced bell peppers and chayote squash to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

6.Add the drained potatoes to the skillet and stir to combine all the ingredients.

7.In a small bowl, whisk together the soy sauce, sriracha sauce, rice vinegar, sugar, and red pepper flakes. Pour this sauce over the stir-fry and mix well to ensure everything is coated evenly.

8.Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

9.Remove the skillet from heat and garnish with fresh cilantro before serving.