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Vegetarian Kong Pao U.S Potatoes

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Potato Type: Russet
Prep Method: Pan Fried


Main Dish

Prep Time

5 Mins

Cook Time

15 Mins


Serves 3


  • 2 medium U.S. Russet Potatoes, cubed
  • 1 small yellow capsicum, cubed
  • 1 fresh chilli, sliced
  • ½ onion, cubed
  • 1 thumb size ginger, sliced
  • 4 cloves garlic, sliced
  • 1 stalk spring onion, cut in 2 inches long
  • 6 dried chillies, cut into 1 inch long
  • 1 tablespoon Szechuan peppercorn
  • 1 tablespoon vegetable oil
  • 1 handful cashew nuts


  • 4 tablespoons Chinese black vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 50ml water


  1. Boil the U.S. Russet potatoes that has been cut into cubes for 10 minutes, drain and set aside.
  2. Heat up oil in a non-stick pan over medium heat, add in boiled cubes of U.S Russet potatoes and pan fry for 1 minute on each side until golden brown, then set aside.
  3. In the same pan, add in dried chillies and Szechuan peppercorns then sauté for 30 seconds, then return the U.S. potatoes cubes to the pan and stir-fry for 1 minute more.
  4. Add the onion, garlic and ginger and stir-fry for 2 minutes before adding in capsicum, fresh chilli and spring onions.
  5. Mix all the ingredients for the sauce in a small bowl until well combined.
  6. Pour in the sauce and stir-fry for another 2 minutes.
  7. Turn off the heat, toss in the cashews and serve!


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