|3||Potatoes boiled but firm|
|1 bunch||Spring onion chopped into 1 inch pieces|
|1 teaspoon||Ginger finely chopped|
|1 teaspoon||Garlic finely chopped|
|½ teaspoon||Red chilli finely chopped; (fresh or dried)|
|1 teaspoon||Soya sauce|
|1 teaspoon||Tomato sauce|
|Salt to taste|
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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