A vegetarian variation of the famous 'Kung-pao Chicken' that is easy to whip us and so insanely delicious. All the components work exceptionally well in this lovely side-dish made with potatoes!
Recipe Tags
Veg
Easy
Everyday
Chinese
Shallow fry
Pan fry
Stir fry
Side Dishes
Healthy
Ingredients Serving: 2
Medium-sized Potatoes 2
Spring-onion (the white and the greens) finely chopped 1 bunch
Onion, cut into cubes 1
Capsicum, cut into cubes 1
Cloves of Garlic, peeled and chopped 2
Roasted and peeled peanuts 2 tablespoon
Cornflour + 1/2 tsp to sprinkle on the potatoes 1 tablespoon
Vegetable stock 1 cup
Soy sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Vinegar 1 tablespoon
Chilli sauce 1 tablespoon
Olive oil 2 tablespoon
Sugar 1 teaspoon
Salt and pepper to taste
Instructions
Start by peeling the potatoes and cutting them into wedges.
Next, par-boil your potato wedges, for around 2-3 minutes. Drain on a kitchen towel and pat-dry completely. Sprinkle a bit of cornflour on them and shuffle, so that they do not stick with each other. Set aside.
In a wok or a sauce-pan, heat the Olive oil.
Pan-fry/Shallow-fry your potato wedges on medium-high flame till they are crisp and golden-brown. Drain on a kitchen towel and set aside.
In the same oil, add the chopped garlic and saute for a few seconds.
Next, add in the chopped spring onion whites and fry for around a minute.
Throw in your cubed onions and capsicum and fry them on a medium-high flame for around 1-2 minutes, till they get a bit translucent in color. We want them to be still crunchy and about half-cooked.
Add all your sauces along with the vinegar, sugar, salt and pepper. Be VERY CAREFUL while adding the salt because the sauces will contain salt too.
Add the peanuts and fry for a few seconds.
Pour in your vegetable stock and mix everything well.
In a cup, make a mixture of 1 tbsn cornflour and 1/4 cup of water. Mix well and pour into your simmering sauce little by little, while stirring constantly. You will see that your sauce will instantly thicken up and turn silky.
Finally, throw in your beautiful crisp potatoes into the hot gravy and mix well to combine everything together.
Pour into a bowl, garnish with finely chopped spring-onion greens and serve immediately. Enjoy!
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Start by peeling the potatoes and cutting them into wedges.
Next, par-boil your potato wedges, for around 2-3 minutes. Drain on a kitchen towel and pat-dry completely. Sprinkle a bit of cornflour on them and shuffle, so that they do not stick with each other. Set aside.
In a wok or a sauce-pan, heat the Olive oil.
Pan-fry/Shallow-fry your potato wedges on medium-high flame till they are crisp and golden-brown. Drain on a kitchen towel and set aside.
In the same oil, add the chopped garlic and saute for a few seconds.
Next, add in the chopped spring onion whites and fry for around a minute.
Throw in your cubed onions and capsicum and fry them on a medium-high flame for around 1-2 minutes, till they get a bit translucent in color. We want them to be still crunchy and about half-cooked.
Add all your sauces along with the vinegar, sugar, salt and pepper. Be VERY CAREFUL while adding the salt because the sauces will contain salt too.
Add the peanuts and fry for a few seconds.
Pour in your vegetable stock and mix everything well.
In a cup, make a mixture of 1 tbsn cornflour and 1/4 cup of water. Mix well and pour into your simmering sauce little by little, while stirring constantly. You will see that your sauce will instantly thicken up and turn silky.
Finally, throw in your beautiful crisp potatoes into the hot gravy and mix well to combine everything together.
Pour into a bowl, garnish with finely chopped spring-onion greens and serve immediately. Enjoy!
INGREDIENTS
SERVING: 2
Medium-sized Potatoes 2
Spring-onion (the white and the greens) finely chopped 1 bunch
Onion, cut into cubes 1
Capsicum, cut into cubes 1
Cloves of Garlic, peeled and chopped 2
Roasted and peeled peanuts 2 tablespoon
Cornflour + 1/2 tsp to sprinkle on the potatoes 1 tablespoon
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