Sichuan Chilli Stir-Fried Potatoes

Ingredients 

• 4-5 medium potatoes
• Salt to taste
• 2 teaspoons cornflour/ corn starch
• 1/2 cup vegetable stock
• 1 tablespoon oil
• 5-6 garlic cloves, sliced
• 1 medium onion, sliced
• 1/4 teaspoon red chilli flakes
• 1 teaspoon red chilli paste
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 1 stalk Spring onion greens, chopped

Method

1. Peel and cut potatoes into eight to twelve thick wedges. Heat water in a pan.
2. Add a little salt and the potato wedges and boil till almost done.
3. Blend cornflour in one fourth cup of vegetable stock. Heat oil in a wok.
4. Add garlic and sauté till lightly browned. Add onions and continue to sauté.
5. Add red chilli flakes and red chilli paste and stir. Drain the potato wedges and add to the wok and toss well.
6. Add soy sauce, sugar and toss. Add the remaining vegetable stock and mix. Add the cornflour mixture and mix. Adjust salt and add lemon juice and spring onion greens. Mix well and serve hot.

Nutrition Info