Kung Pau Potatoes

Kung Pau Potatoes is a Chinese dish, but I like to eat it in an Indian way...yes, with curd rice. This recipe goes well with Chinese or Thai Fried Rice. I have made this for my friends and they loved it. My family likes this dish so much. Quite easy to make too...

Ingredients

Baby Potatoes - 1/2 Kg

Chopped Onion - 1

Chopped Celery - 2 stems

Chopped Leeks - A Handful (optional)

Corn Flour - 2 Tablespoons

Pepper Powder - 1 Tablespoon

Lemon Juice - 2 Teaspoons

Minced Ginger - 1 Tablespoon

Minced Garlic - 1 Tablespoon

Soya Sauce - 1 Tablespoon

Chilli Sauce - 1 Tablespoon

Ajinomotto - A Pinch (optional)

Spring Onion - For Garnishing

Oil

Salt

Kung Pau Potatoes
Learned From Chef Menu Rani Chellam

Preparation

1. Using fork, put small holes in the potatoes. Marinade potatoes using salt, lemon juice, pepper powder and corn flour for atlas an hour. 

2. Deep fry potatoes.

3. In a pan, heat oil. Add garlic, ginger, onion, celery, leeks, pepper, ajinomotto, chilli sauce, soya sauce and salt. 

4. Add little water to corn flour and make it a smooth paste. Now, add the corn flour paste, potaoes, and tomato sauce to the pan.If required, add little water.

5. Garnish with spring onion.

Now, Kung Pau Potatoes is ready!!!