Monday, October 18, 2010

Chinese Peppery Potatoes


2 potatoes cut into crickle cut wedges or any shape you prefer

2 tsp garlic chopped

1 tsp grated ginger

2 tbsp chopped spring onion white

2 tsp oil

2 tbsp finely chopped spring onion greens for garnishing

For the Sauce

2 tsp dark soya sauce

1 tbsp schezwan sauce

1 tsp tomato ketchup

1 tsp freshly crushed black pepper

2 tbsp cornflour

1 tsp veg stock powder

1 tsp vinegar

2 cups water

salt to taste

  • Mix together everything which is mentioned under " Sauce" and keep aside
  • Parboil the potato wedges and then dust with little cornflour and shallow fry it till golden brown and then keep it aside
  • Heat oil in a pan, add ginger, garlic, spring onion whites and fry till golden brown and then add the sauce mix in it and bring it to a boil
  • Add the potato wedges and spring onion greens , mix well and then serve hot