Vegetarian version of the popular chinese recipes using potatoes. The crunchiness of walnuts adds a special touch to this recipe.KUNG PAO POTATOESIngredients 10-15 baby potatoes, boiled & halved1 ½ tablespoon cornstarchSalt to tasteOil for deep-frying.2 tablespoons oil 1 tablespoon garlic, finely chopped1 tablespoon ginger, finely chopped3-4 dried red chillies, broken 2-3 bulbs spring onion, chopped1 tablespoon soya sauce 1 tablespoon chilli paste Salt to taste 1 teaspoon sugar 1 cup vegetable stock 3 teaspoons cornstarch slurry ¼ cup walnuts, roughly choppedSpring onion greens for garnishMethod 1. Mix together potatoes, cornstarch and salt in a bowl. 2. Heat oil in a kadai for deep-frying. Deep-fry the potatoes till golden brown. 3. Drain on absorbent paper. 4. Heat oil in a pan, add garlic, ginger, dried red chillies and spring onions. Sauté for a few minutes. 5. Add soya sauce, chilli paste, salt and sugar. Mix well 6. Add vegetable stock and cornstarch slurry. Stir and mix well, add potatoes cook till the gravy thickens. 7. Add walnuts and stir well. 8. Garnish with spring onion greens and serve. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http//www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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