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Monday, 31 March 2014

Kung Pao Potatoes


THIS YUMMY RECIPE BELONGS TO MASTER CHEF SANJEEV KAPOOR!! SPECIAL THANX TO SANJEEV KAPOOR!!

INGREDIENTS:

Potato,boiled and peeled4 large
Oil4 tablespoons
Spring onions6
Ginger,chopped1 inch piece
Garlic,chopped4-5 cloves
Cornflour/ corn starch2 teaspoons
Vegetable stock1 cup
Chilli oil2 tablespoons
Dry red chilies,broken3-4
Soy sauce2 tablespoons
Red chilli sauce1 tablespoon
Sugar2 teaspoons
Saltto taste
Roasted peanuts1/4 cup
Spring onion greens2 stalks
Method
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 cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently. Serve immediately garnished with spring onion 


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