Kung pao potato
This dish is actually very spicy. The potatoes are crispy and the juicy sauce adds to its taste. It is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 4large Potatoboiled and peeled
- 6 Spring onions
- 4tablespoons Oil
- 1inch piece Gingerchopped
- 4-5cloves garlicchopped
- 2teaspoons Cornflour/ corn starch
- 1cup vegetable stock
- 2tablespoons chilli oil
- 3-4 dry red chiliesbroken
- 2tablespoons soy sauce
- 1tablespoons red chilli sauce
- 2teaspoons sugar
- salt to taste
- 1/4cup roasted peanuts
- 2stalks Spring onion greens
Instructions
- Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper.
- Slice spring onion bulbs, finely chop ginger and garlic.
- Mix cornflour in ¼ cup vegetable stock and set aside.
- Heat chilli oil in another non-stick pan. 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 cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently.
- Serve immediately garnished with spring onion.
Recipe Notes
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