Potato Kung Pao Style

Ingredients 

• 1 packet frozen potato wedges
• 2 tablespoons roasted peanuts
• 1/2 cup oil
• 1/2 medium yellow capsicum 
• 1/2 medium red capsicum 
• 1/2 medium green capsicum 
• 3 spring onions green stalks
• 1 medium onion, cubed, layers separated
• 1 teaspoon garlic paste
• 1 teaspoon dark soy sauce
• 1 tablespoon red chilli sauce
• 1/4 cup vegetable stock
• Salt to taste
• 1 teaspoon cornflour, mixed in 2 tbsps water
• 2 tablespoons tomato ketchup (optional)

Method

1. Heat oil in a non-stick wok, add potato wedges and shallow-fry.
2. Cut yellow, red and green capsicum squares into small triangles.
3. Stir the potato wedges occasionally, till they are a light golden on all sides.
4. Slice the spring onion green stalks diagonally.
5. Drain potato wedges and put into a large bowl.
6. Strain the remaining oil and wipe the wok clean. Pour 2 tbsps strained oil in the wok and heat.
7. Add cubed onions, garlic paste and coloured capsicums and saute. Add dark soy sauce and chilli sauce and toss.
8. Add vegetable stock and salt and mix. Add 2 tsps cornflour water and mix.
9. Add fried potato wedges, roasted peanuts and spring onions.
10. If you are making this dish for children, you may add a little tomato ketchup and mix.
11. Transfer into a serving bowl and serve hot.

Nutrition Info