| 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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