Kung Pao Potatoes

Name: Kung Pao Potatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g potato; 1/2 root carrot; 50g Fried peanuts; Some shallot; Some ginger; Some garlic; Some Dried chili; Some pepper; Some Sesame pepper; 2 tbsp Rice vinegar; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; 3 teaspoons Sugar; 1/2 teaspoon salt; 3g starch; a little Oyster sauce

by augenblick

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish is a vegetarian variation of Kung Pao Chicken. In fact, the effect of deep-fried potato cubes will be better, but if you use too much oil, you will lose the healthy meaning of eating vegetarian dishes. So I chose to use a small amount of fried potatoes, the effect is good, the only drawback is that the maturity of potatoes is not as even as fried potatoes. For health, just sacrifice a little bit of taste.

Ingredients: 300 grams of potatoes, half a carrot, 50 grams of fried peanuts, green onions, ginger, garlic, dried chili, Chinese pepper, sesame pepper Bowl juice: 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 3 teaspoons of white sugar, salt 1/2 teaspoon, 3 grams starch, a little oyster sauce"

Kung Pao Potatoes

1. Cut potatoes into 1.5 cm square pieces, soak them in water to remove the surface starch, drain the water and set aside.

2. Cut carrots into pieces about the size of potatoes, deep-fry peanuts and red coat them, cut dried chilies into sections, sliced shallots and garlic, and mince ginger.

3. Mix the bowl of juice: 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 3 teaspoons of sugar, half a teaspoon of salt, 3 grams of starch, and a little oyster sauce. Put the onion and garlic slices into the bowl of juice.

4. Put a tablespoon of oil in the pan and fry the potato pieces until golden and ripe. If you are afraid that the potatoes will not be cooked properly, add a small amount of water in 2-3 times, cover and stew. Take out the fried potato cubes and set aside.

5. Put an appropriate amount of oil in the pot, add the pepper, sesame pepper, minced ginger, and dried chili in turn, and fry them to create a fragrance.

6. Add the carrot cubes and stir fry until the surface turns white.

7. Add the potato cubes and stir fry for one minute.

8. Pour the juice into the bowl and stir-fry evenly.

9. Finally, add the peanuts and turn it over.

Tips:
1. When frying and braising potato pieces, be sure to add a small amount of water, otherwise the potatoes will become boiled.

2. When sauteing, put in the dried chili section at the end, otherwise it will easily become mushy.

3. Before pouring the bowl of juice, remember to mix the bowl of juice evenly, because the starch is easy to sink to the bottom.

4. The preparation of the bowl juice is a reference value, please consider the amount according to your own taste.