Kung Pao Potatoes

Ingredients list for Kung Pao Potatoes

• 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/ corn starch
• 1 cup Vegetable stock
• 2 tablespoons Chilli oil
• 3-4 Dry red chilies,broken
• 2 tablespoons Soy sauce
• 1 tablespoon Red chilli sauce
• 2 teaspoons Sugar
• to taste Salt
• 1/4 cup Roasted peanuts
• 2 stalks Spring onion greens

Method

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.
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.
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.

Nutrition Info