Kung Pao Potato Recipe

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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.
Votes: 3
Rating: 3.33
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Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Instructions
  1. Heat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper.
  2. Slice spring onion bulbs, finely chop ginger and garlic.
  3. Mix cornflour in ¼ cup vegetable stock and set aside.
  4. Heat chilli oil in another non-stick pan. Add red chillies and sauté for ½ minute or till crisp.
  5. Add onion, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix.
  6. Add the remaining vegetable stock and mix well. Chop spring onion greens.
  7. Add cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently.
  8. Serve immediately garnished with spring onion.
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