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Kung Pao Potato
Bhumika Gandhi
This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste
4.50
from
2
votes
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Served As
Brunch
,
Snacks
Recipe Cuisine Type
Chinese
Servings
4
Ingredients
1x
2x
3x
4
large Potato boiled and peeled
6
Spring onions
4
tablespoon
Oil
1
inch
piece Ginger chopped
4-5
cloves
garlic chopped
2
teaspoon
Cornflour
1
cup
vegetable stock
2
tablespoon
chilli oil
3-4
dry red chilies broken
2
tablespoon
soy sauce
1
tablespoon
red chilli sauce
2
teaspoon
Sugar
2
stalks Spring onion greens
Salt
1/4
cup
roasted peanuts
1
capsicum diced
Instructions
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
Keyword
potato recipe, snack
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