Kung Pao Potatoes

Ingredients 

• 10-15 baby potatoes, boiled & halved
• 1 1/2 tablespoons cornflour
• Salt to taste
• 2 tablespoons oil + to deep fry 
• 1 tablespoon finely chopped garlic 
• 1 tablespoon finely chopped ginger 
• 3-4 dried red chillies, broken
• 2-3 spring onion bulbs, sliced
• 2 tablespoons chopped spring onion greens 
• 1 tablespoon soya sauce
• 1 tablespoon red chilli paste
• 1 teaspoon sugar
• 1 cup vegetable stock
• 3 teaspoons cornflour slurry
• 1/4 cup roughly chopped walnuts  + to garnish 
• Diagonally sliced spring onion greens to garnish

Method

1. Heat sufficient oil in a deep pan.
2. Take potatoes in a bowl, add cornflour and salt and mix well. Slide them gently into the hot oil and deep-fry till golden. Drain on absorbent paper.
3. Heat oil in a non-stick pan, add garlic, ginger, dried red chillies and spring onions, mix and sauté for a few minutes.
4. Add soya sauce, chilli paste, salt and sugar and mix well
5. Add vegetable stock and cornflour slurry and mix well. Add fried potatoes, mix and cook till the gravy thickens.
6. Add walnuts and mix well.
7. Transfer into a serving bowl, garnish with spring onion greens and serve.