Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | 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) |
| ½ teaspoon | Sugar |
| 1 teaspoon | Soya sauce |
| 1 teaspoon | Tomato sauce |
| 1 tablespoon | Cornflour |
| ¼ cup | Water |
| 2 tablespoons | Oil |
| \N \N | 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.