Cooking is art, more so to see how things come together during the process.

Let’s take cooking a potato dish for example and see how this one dish could bring benefits to your other dishes that you are cooking for the same meal.

Let’s start with our menu: Potato and Carrots, Stir Fry Green Beans, and Shrimp with Pepper.

What is common among those dishes, you guess it! Potatoes (thickening agents for the less obvious dishes)

First start boiling water; add about 1/3 to 1/2 of water covering a pan for boiling.

Next peel, clean and slice your potato and carrots then add them into the pot once the water is boiling.

Cover the lid and lower the heat to let it simmer for about 10 mins or until potato is cooked and the resulting broth is thickening.

In the meantime, while boiling the potatoes, take out and defrost your frozen shrimp by submerging them in cold water.

Next, string your green beans then wash them and prepare some onion and green or red pepper, clean and slice them.

Once the potato and the carrot has done, take them out from the pan onto another pan or wok for stir fry, adding spices: pepper, oregano, and garlic salt, then mix and stir to finish.

On the pan with the potato broth: where you had fished out your potatoes and carrot, turn on the heat to medium and add onion and green/red pepper then mix and stir to cook a bit before you add your shrimp in (now defrosted in the water).

Then add the shrimp mixing with pepper, onion, the potato broth (now thickening) and the  spice: black/white pepper, salt and etc., then covering the lid and let it simmer.

After adding the shrimp and starts cooking, look for the sign of the shrimp to start to curl, that means the shrimp is done (Please check with a food thermometer, to be around 160 F).

Finally, turn off the heat and plate it immediately.

Now, with the same pot you have just done with the shrimp dishes, still have some potato broth, and fill about 1/5 pot of water and start to boil the water.

Wait till the water boils then put in your green beans and let it simmer for about 7 minutes or to your liking for the firmness on the beans.

And when the water recedes from boiling, mixed with the remaining potato broth, it would be time for you to add your spice to the bean and finish the dish.

Now, enjoy all three of your dishes for the thick and creamy texture on the meal you have just made in one fell swoop of cooking a single potato dish!