Monday 1 July 2013

Kung Pao Potatoes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Kung Pao Potatoes. The potatoes are lightly fried until crispy and brown, and then tossed in a sweet, spicy and crunchy sauce. This recipe makes an alternative side dish to any Chinese meal. It is a vegetarian version of the classic Kung Pao Chicken which originates from the Sichuan Province of China.
I would like to remind you of my other blog, British Muslim Girl. Here, you will find Islamic reminders and inspiration - I hope you find it useful.

A Simple List of Ingredients:

1. Potatoes
2. Vegetable Oil
3. Spring Onions
4. Garlic
5. Ginger
6. Cornflour
7. Vegetable Stock
8. Dried Red Chillies
9. Roasted Peanuts
10. Soy Sauce
11. Chilli Sauce
12. Sugar
13. Salt

Bismillah, let's begin!

Take 10 medium size potatoes ...

.. peel them ..

.. chop into large chunks of equal size ..

.. and boil them until just cooked. 

Heat a few tablespoons vegetable oil in a wok.

Add the potatoes to the hot oil in batches making sure they are in a single layer.

Fry for a few minutes until golden brown and crispy on all sides. Then, fry the rest and set them aside.

Next, thinly slice 6 spring onions ...

.. 5 garlic cloves ..

.. and a 1 inch piece ginger.

Into a bowl, add 2 teaspoons cornflour.

Add 1/4 cup vegetable stock to the cornflour.

Stir to combine, and set aside.

Next, take 4 broken dried red chillies

Add a little oil to the same wok that was used to fry the potatoes.

Add the broken chillies. 

Saute in the hot oil for 30 seconds.

Add the sliced spring onions, ginger and garlic.

Saute until soft (about a minute or two).

Add 2 tablespoons soy sauce ...

.. 1 tablespoon chilli sauce ..

.. 2 teaspoon sugar and salt, to taste ..

 .. and 1/4 cup roasted peanuts.

Add 3/4 cup vegetable stock.

Give everything a good stir.

Next, add the cornflour mixture.

Cook the sauce until it starts to become thick.

Add the fried potatoes.

And, stir gently just to combine. 

Serve immediately - you can sprinkle some thinly sliced spring onion on to garnish, if you want.


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