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Chinese Bawarch4 1 servings

INGREDIENTS

3 Potatoes boiled but firm
1 bn Spring onion chopped into 1 inch pieces
1 ts Ginger finely chopped
1 ts Garlic finely chopped
1/2 ts Red chilli finely chopped; (fresh or dried)
1/2 ts Sugar
1 ts Soya sauce
1 ts Tomato sauce
1 tb Cornflour
1/4 c Water
2 tb Oil
Salt to taste

INSTRUCTIONS

Mix the cornflour and water. Keep aside.
Peel and chop the potatoes into long thick chunks.
Heat oil in a wok or pan, add some potatoes at a time.
Fry till light golden brown. Finish all potatoes similarly.
Keep aside. Remove half the oil.
In the remaining oil, add the chillies, ginger and garlic.
Fry for a minute. Add the potatoes.
Add sauces, salt and sugar.
Stir well and add the cornflour solution.
Cook till the wateriness is gone.
Add spring onions and stir. Serve hot.
Making time: 10 minutes (excluding potato boiling time)
Makes: 3 servings
Shelflife: Best fresh ( potatoes may be boiled in advance)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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