Kung Pao Potato

Ingredients list for Kung Pao Potato

• 4 Potatoes boiled with salt and cut into wedges
• for deep-frying Oil
• 3 tablespoons Cornstarch
• to taste Crushed black peppercorns
• 1 tablespoon Sesame oil (til oil)
• 2 Dried red chillies
• 1/2 tablespoon Ginger chopped
• 1 tablespoon Garlic chopped
• 3 Spring onions bulbs
• 1/2 cup Vegetable stock
• 1 tablespoon Soy sauce
• 1 tablespoon Red chilli sauce
• to taste Salt
• 1/4 teaspoon Sugar
• 1/4 Peanuts roasted
• 1 stalk Spring onion greens

Method

1. Heat sufficient oil in a pan.
2. Take potato wedges in a bowl. Add2 tablespoons cornstarch andcrushed peppercorns and mix well.
3. Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper.
4. Heat sesame oil in a non-stick pan.
5. Diagonally cut dried red chillies.
6. Add ginger and garlic to the pan, mix and sauté for a minute. Add chopped dried red chillies and mix well.
7. Cut spring onion bulbs into 3 pieces, add to the pan and mix well. Reserve 1 tablespoon vegetable stock and add remaining alongwith soy sauce, red chilli sauce, salt, sugar and peppercorns and mix well.
8. Dissolve remaining cornstarch inreserved stock to make a smooth slurry.
9. Roughly chop peanuts.
10. Add slurry to the pan and mix well. Add fried potato wedges and ¾ chopped peanuts and toss to mix.
11. Cut spring onion greens, add to the pan and mix well.
12. Serve hot garnished with remaining chopped peanuts and bell pepper curls.

Nutrition Info