How to make Potato Kung Pao Style -
Fried potato wedges and roasted peanuts cooked in Chinese style.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Frozen Potato Wedges, Roasted Peanuts (भुनी हुई मूंगफली)
Cuisine : Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mushroom Polenta with Grilled Vegetables Selmani (Sindhi) Bemisaal Paneer Bamiya
Potato Kung Pao Style Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Potato Kung Pao Style Recipe
Frozen Potato Wedges 1 packet
Roasted Peanuts 2 tablespoons
Oil 1/2 cup
Yellow capsicum medium 1/2
Red capsicum medium 1/2
Green capsicum medium 1/2
Spring onions green stalks 3
Medium onion cubed, layers separated 1
Garlic paste 1 teaspoon
Dark soy sauce 1 teaspoon
Red chilli sauce 1 tablespoon
Vegetable stock 1/4 cup
Salt to taste
Cornflour mixed in 2 tbsps water 1 teaspoon
Tomato ketchup (optional) 2 tablespoons
Method
Step 1
Heat oil in a non-stick wok, add potato wedges and shallow-fry.
Step 2
Cut yellow, red and green capsicum squares into small triangles.
Step 3
Stir the potato wedges occasionally, till they are a light golden on all sides.
Step 4
Slice the spring onion green stalks diagonally.
Step 5
Drain potato wedges and put into a large bowl.
Step 6
Strain the remaining oil and wipe the wok clean. Pour 2 tbsps strained oil in the wok and heat.
Step 7
Add cubed onions, garlic paste and coloured capsicums and saute. Add dark soy sauce and chilli sauce and toss.
Step 8
Add vegetable stock and salt and mix. Add 2 tsps cornflour water and mix.
Step 9
Add fried potato wedges, roasted peanuts and spring onions.
Step 10
If you are making this dish for children, you may add a little tomato ketchup and mix.
Step 11
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 2306 Kcal
Carbohydrates : 195.9 gm
Protein : 23.8 gm
Fat : 148.4 gm
Other : 30.49
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
