The Sensational Kung-pao Potatoes

By now, you all know about my obsession with the Chinese food. So, most of the weekends, it is a safe bet to presume that for dinner, we will be having the fried-rice or the noodles, along with a spicy, tangy chinese stir-fry.

9 times out of ten, the star of these stir-fries is chicken, but the past ten days we were on a strict vegetarian diet because of an on-going Indian festival that we were celebrating at home. So we were off all meats…even eggs!

In the past, I have tried making these stir-fries with everything possible for hubbyji to enjoy it, in case chicken was not available. I tried crispy baby-corn, I tried making Chilly-Paneer (A popular Indo-chinese dish made with Indian cottage-cheese), but he stayed unimpressed. Then last week, it hit me out of the blue…..POTATOES!!

Hubby is a huge fan of potatoes and I knew that I can never go wrong with him and this vegetable. Even though I had never tried making a Chinese dish with potatoes before, I figured that it will work pretty well. So, I decided to try making a veggie version of Kung-pao chicken with crispy, fried potatoes & roasted peanuts….. and SCORE!! It was a jackpot!

We enjoyed it with steaming hot fried-rice, while enjoying a movie on Netflix on a Saturday night. It was a perfect evening!

Give this sensational recipe a go guys, and have a grrreat weekend!

Ingredients:

– 2 medium-sized Potatoes

– 1 bunch of Scallions, finely chopped (the white and the greens)

– 1 onion, cut into cubes

– 1 bell pepper, cut into cubes

– 2 cloves of Garlic, peeled and chopped

– 1 tbsn roasted and peeled peanuts

– 1 tbsn cornflour

– 1 cup Vegetable stock

– 1 tbsn Soy sauce

– 1 tbsn tomato ketchup

– 1 tbsn vinegar

– 1 tbsn chilly sauce

– 2 tbsn olive oil

– 1 tsp sugar

– Salt and pepper to taste

Method:

– Start by peeling the potatoes and cutting them into wedges.

– Next, par-boil your potato wedges, for around 3 minutes. Drain on a kitchen towel and pat-dry completely. Set aside. If you wish, you can sprinkle a bit of cornflour on them and shuffle, so that they do not stick with each other.

– In a wok or a sauce-pan, heat the oil.

– 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.

– Next, add in the chopped scallion whites and fry for around 1-2 minutes.

– 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 1/2 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 gravy and mix well to combine everything together.

– Pour into a bowl, garnish with finely chopped scallion greens and serve immediately. Enjoy!

*Notes:

– Add your potatoes to hot sauce JUST BEFORE serving them! Do not add them beforehand as they will get soft and mushy.

– You can substitute the vegetable stock with water but I strongly recommend using the stock for more flavor.

– Food being over salty is the most common mistake that you can do in Asian cooking, where various sauces are involved. I often add the salt at the end after tasting the resulting sauce, just to be on the safer side.

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28 Comments Add yours

  1. This looks incredibly delicious. Anything with peanuts and I’m on board. Gorgeous!

    Liked by 2 people

    1. Thanx so much Tracey! Yep, everything worked together really well! 😀

      Liked by 1 person

  2. Lipsmacking. Don’t make me hungry!!! I am sitting in a hotel in a small town in Massachusetts right now and slavering at the sight of this. xx

    Liked by 1 person

    1. ..And I usually make these things when hubby refuses to take me out dining (we have a time-table because if he lets me loose, I will eat junk everyday, all day long..) sigh! Hashtag life of a foodie! 😉 x

      Liked by 1 person

      1. Hahaha I can quite picture it 😀 Time-table being ticked off and foods being devoured like there’s no tomorrow. If life is short, we might as well make it count with the occasional pitstops for healthy binges. xx

        Liked by 1 person

  3. This looks fantastic especially so fir me being a vegetarian.

    Liked by 2 people

  4. Its really looking tempting

    Liked by 2 people

  5. it looks so tempting……

    Liked by 2 people

  6. mistimaan says:

    So tasty it is…….hoping to taste it 🙂

    Liked by 2 people

  7. Well , that is Sunday ‘s diner sorted for me . I hope it would look and taste as good as yours . thank you for sharing the recipe .

    Liked by 1 person

    1. Awe Thanx so much! 😀 Hope it turns out better than mine! ❤ x

      Like

  8. Spicing up potatoes grabbed my attention! 🌶

    Liked by 1 person

    1. I mean, what’s not to like right? 😉

      Liked by 1 person

      1. E-X-A-C-T-L-Y! 🌿🌱🍃

        Liked by 1 person

  9. Neetha says:

    Wow love that you have used potatoes.. I have always had Kung pao tofu.. this looks extremely delicious and interesting 😍😋

    Like

  10. Will definitely try this out, thanks for sharing 😊

    Liked by 1 person

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