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The sensational Kung-pao Potatoes!

Oct-25-2017
Mallika Chaudhary
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT The sensational Kung-pao Potatoes! RECIPE

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

  1. Medium-sized Potatoes 2
  2. Spring-onion (the white and the greens) finely chopped 1 bunch
  3. Onion, cut into cubes 1
  4. Capsicum, cut into cubes 1
  5. Cloves of Garlic, peeled and chopped 2
  6. Roasted and peeled peanuts 2 tablespoon
  7. Cornflour + 1/2 tsp to sprinkle on the potatoes 1 tablespoon
  8. Vegetable stock 1 cup
  9. Soy sauce 1 tablespoon
  10. Tomato ketchup 1 tablespoon
  11. Vinegar 1 tablespoon
  12. Chilli sauce 1 tablespoon
  13. Olive oil 2 tablespoon
  14. Sugar 1 teaspoon
  15. Salt and pepper to taste

Instructions

  1. Start by peeling the potatoes and cutting them into wedges.
  2. 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.
  3. In a wok or a sauce-pan, heat the Olive oil.
  4. 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.
  5. In the same oil, add the chopped garlic and saute for a few seconds.
  6. Next, add in the chopped spring onion whites and fry for around a minute.
  7. 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.
  8. 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.
  9. Add the peanuts and fry for a few seconds.
  10. Pour in your vegetable stock and mix everything well.
  11. 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.
  12. Finally, throw in your beautiful crisp potatoes into the hot gravy and mix well to combine everything together.
  13. Pour into a bowl, garnish with finely chopped spring-onion greens and serve immediately. Enjoy!

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Sukhmani Bedi
Oct-25-2017
Sukhmani Bedi   Oct-25-2017

Super!

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