| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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