SCHEZWAN POTATOES

                                  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

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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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