Kung Pao Potato
4 July, 2018
This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste
Sponsored
Ingredients Â
- 4 large Potato boiled and peeled
- 6 Spring onions
- 4 tablespoons Oil
- 1 inch piece Ginger chopped
- 4-5 cloves garlic chopped
- 2 tsp Cornflour
- 1 cup vegetable stock
- 2 tablespoons chilli oil
- 3-4 dry red chilies broken
- 2 tablespoons soy sauce
- 1 tablespoons red chilli sauce
- 2 tsp sugar
- 2 stalks Spring onion greens
- Salt to taste
- 1/4 cup roasted peanuts
- 1 capsicum diced
Sponsored
InstructionsÂ
- Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper
- Slice spring onion , finely chop ginger and garlic and diced capsicum
- Mix cornflour in 1/4 cup vegetable stock and set aside
- Heat chilli oil in another non-stick pan. Add red chillies and sauté for 1/2 minute or till crisp
- Add onion, diced capsicum, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix.
- Add the remaining vegetable stock and mix well. Chop spring onion greens
- Add cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently.
- Serve immediately garnished with spring onion
Responses