Kung Pao Potato

Ingredients 

• 4 potatoes, boiled with salt and cut into wedges
• Oil for deep-frying
• 3 tablespoons cornstarch
• Crushed black peppercorns to taste
• 1 tablespoon sesame oil (til oil)
• 2 dried red chillies
• 1/2 tablespoon chopped ginger 
• 1 tablespoon chopped garlic 
• 3 spring onions bulbs
• 1/2 cup vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon red chilli sauce
• Salt to taste
• 1/4 teaspoon sugar
• 1/4 cup 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