Ingredients
4 large boiled and peeled potatoes
4 tbsp oil
6 nos. of spring onions
1 inch chopped ginger
5 cloves of garlic
2 tsp cornflour
1 cup vegetable stock
2 tbsp chilli oil
3-4 broken dry red chillies
2 tbsp soya sauce
1 tbsp red chilli sauce
2 tsp sugar
salt to taste
1/4 cup roasted peanuts
2 stalks spring onion greens
Procedure
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 the cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently. Serve immediately garnished with spring onion greens.
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