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Kung Pao Potatoes

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Potatoes cooked with a chinese sauce and roasted peanuts.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Kung Pao Potatoes

Main Ingredients

Potato,boiled and peeled, Oil

Cuisine

Fusion

Course

Starter

Level Of Cooking

Ingredients

  • Potato,boiled and peeled
    4 large
  • Oil
    4 tablespoons
  • Spring onions
    6
  • Ginger,chopped
    1 inch piece
  • Garlic,chopped
    4-5 cloves
  • Cornflour/ corn starch
    2 teaspoons
  • Vegetable stock
    1 cup
  • Chilli oil
    2 tablespoons
  • Dry red chilies,broken
    3-4
  • Soy sauce
    2 tablespoons
  • Red chilli sauce
    1 tablespoon
  • Sugar
    2 teaspoons
  • Salt
    to taste
  • Roasted peanuts
    1/4 cup
  • Spring onion greens
    2 stalks

Method

Step 1


Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper. Slice spring onion bulbs, finely chop ginger and garlic. Mix cornflour in ¼ cup vegetable stock and set aside.

Step 2


Heat chilli oil in another non-stick pan. Add red chillies and sauté for ½ minute or till crisp. Add onion, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix.

Step 3


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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