Potato chinese

Yield: 1 servings

Measure Ingredient
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)
½ teaspoon Sugar
1 teaspoon Soya sauce
1 teaspoon Tomato sauce
1 tablespoon Cornflour
¼ cup Water
2 tablespoons Oil
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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