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Main Ingredients | Potato, Spring onions |
Cuisine | Chinese |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Kung Pao Potatoes
- 4 large Potatoes 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
- Salt to taste
- 1/4 cup Roasted peanuts
- 2 stalks Spring onion greens
Method
- Slice spring onion bulbs, and finely chop ginger and garlic.
- Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper.
- Heat chilli oil in another non-stick pan.
- Mix cornflour in ¼ cup vegetable stock and set aside.
- 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. Add the remaining vegetable stock and mix well.
- Chop spring onion greens. Add the cornflour mixture to the pan and cook till the sauce thickens.
- Add potatoes and mix gently. Serve immediately garnished with spring onion greens.
Nutrition Info
Calories | 1608 |
Carbohydrates | 132.4 |
Protein | 21 |
Fat | 110.8 |
Other Fiber | Fiber- 17.8gm |
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