Main Dish

Vegetarian Kong Pao U.S Potatoes

  • Ready Time: 20min
    No Reviews
  • Prep Time: 5min
    Cook Time: 15min
  • Potato Type: Russet
  • Serves: 3
    Prep Method: Pan Fry
Share on Print

Ingredients

  • 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

Sauce

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

Preparation
Prep Time: 5min | Cook Time: 15min

  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!

Nutrition

Calories207
Fat5.3g
Carbohydrates34.8g
Fiber4.2g
Protein5.5g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.