Kungpao Potatoes

Kungpao Potatoes - Nandini Kini

Ingredients
Potato,boiled and peeled
4 large
Oil
4 tablespoons
Spring onions
6
Ginger,chopped
1 inch piece
Garlic,chopped
4-5 cloves
Cornflour/ corn starch
2 teaspoons
Vegetable stock
1 cup
Chilli oil
2 tablespoons
Dry red chilies,broken
3-4
Soy sauce
2 tablespoons
Red chilli sauce
1 tablespoon
Sugar
2 teaspoons
Salt
to taste
Roasted peanuts
1/4 cup
Spring onion greens
2 stalks

Method

Step 1Heat 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.

Step 2Heat 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.

Step 3Add 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 Courtesy:Sanjeev Kapoor