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Writer's pictureNandini R Kini

Kung Pao Potatoes





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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