This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste
4 large Potato boiled and peeled
6 Spring onions
4 tablespoons Oil
1 inch piece Ginger chopped
4-5 cloves garlic chopped
2 teaspoons 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 teaspoons sugar
2 stalks Spring onion greens
Salt to taste
1/4 cup roasted peanuts
1 capsicum diced
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 sautÃ© for 1/2 minute or till crisp
Add onion, diced capsicum, ginger and garlic and sautÃ© 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
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