Szechuan Potatoes Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings5
Ingredients
Golden Potatoes - 4 medium sized
Bell Peppers/Capsicum - 1 Green and 1 Red
Shallots/Spring onions - 1/2 cup chopped
Corn Starch - 2 tbs
Black Pepper powder - 1/4rth tsp
Szechuan Spicy Sauce - 3 tbs
Soy Sauce - 1/2 tsp
Vinegar - 1/2 tsp
Salt - to taste
Directions
Cut Potatoes into wedges or thin strips and soak them for half an hour in cold water.
Drain potatoes and dab them with corn starch, salt and pepper according to taste.
Heat oil and deep fry potatoes until golden color and place them on an absorbent paper to soak up excessive oil.
Cut bell peppers into cubes and chop shallots.
To a cup of warm water add 1/2 tbs of corn starch and mix well.
Heat 1 tbs oil in a wok. Stir fry bell peppers and shallots. Add szechuan sauce, soy and vinegar and mix well.
Add the corn starch water to the wok, once the mixture begins to thicken, add the fried potato wedges and stir until the mixture coats the potatoes well.
Serve as an appetizer.
Drain potatoes and dab them with corn starch, salt and pepper according to taste.
Heat oil and deep fry potatoes until golden color and place them on an absorbent paper to soak up excessive oil.
Cut bell peppers into cubes and chop shallots.
To a cup of warm water add 1/2 tbs of corn starch and mix well.
Heat 1 tbs oil in a wok. Stir fry bell peppers and shallots. Add szechuan sauce, soy and vinegar and mix well.
Add the corn starch water to the wok, once the mixture begins to thicken, add the fried potato wedges and stir until the mixture coats the potatoes well.
Serve as an appetizer.
