SCHEZWAN POTATOES
(Serves 3)
INGREDIENTS:
· 4 Golf Ball Size Potatoes or
Use 8 Baby Potatoes
· 1 ½ T Oil
· 2 Whole Dry Red Chilies
· 1 T Garlic, finely chopped
· 1/8 cup Onions, finely
chopped
· 1/8 cup Scallions, chopped
· 1/8 tsp. Red Chili Flakes
· 1 T Corn Starch
· ½ cup Water, to dissolve
corn starch
· 2 tsp. Tomato Ketchup
· 1 tsp. Tomato Paste
· 1 tsp. Hot Chili Sauce (I
use Sriracha hot chili sauce)
· 2 T Schezwan Sauce
· ¼ tsp. Black Pepper Powder
· 1 ½ to 2 tsp. Soy Sauce
· 1 ½ to 2 tsp. Duck Sauce or
any Fruit Puree or Sugar
· Salt as per taste (Note:
Add salt after tasting dish as all sauce contains high amount of salts in it)
· Water, add enough water to
cover potatoes
· ½ tsp. Vinegar or
lemon Juice
· 1 T Scallions, green part
only for garnishing
· ¼ to ½ tsp. Ajinomoto/MSG,
Monosodium glutamate It’s a salt and is added in the Chinese dishes to enhance
taste of the Chinese food (OPTIONAL) I DID NOT ADD.
· You will also need a Chinese
Wok
LET’S
COOK:
Peel
and wash potatoes and cut in half.
Place
potatoes in deep pot and add cold water and salt and boil on high heat until
potatoes are 75 % cooked (parboiled).
Remove
from water and cut into half again. Keep aside.
Heat
oil in a wok or in a non-stick pan on medium heat.
Add
whole dry red chilies and let them plum and sizzle for few seconds.
Add
chopped garlic and stir-fry until light golden brown in color.
Add
onions and stir-fry for 1 minute.
Add
scallions and stir-fry for 1 minute.
Dissolve
1-tablespoon cornstarch in half-cup water and add and cook for 1 minute.
Add
potatoes and all sauces and chili flakes and black pepper powder and add enough
water to cover potatoes.
Cover
the pot and cook until potatoes are cooked and gravy thickens and oil floats on
top.
Add vinegar or lemon juice and mix well.
Transfer
in a serving bowl.
Garnish
with green part of scallions.
Serve
hot Schezwan Potatoes with Plain Rice.
Enjoy…
NOTE:
Add
more or less sauce as per your preference.
You
can deep-fry parboiled potatoes for extra flavor.
Drain
parboiled potatoes and pat dry with kitchen napkin and deep fry in oil until light
golden brown.
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