Potato Kung Pao Style | New Season | Cooksmart | Sanjeev Kapoor Khazana

Fried potato wedges and roasted peanuts cooked in Chinese style, perfect as a starter when you have people over for a meal.
POTATO KUNG PAO STYLE
Ingredients
1 packet frozen potato wedges
2 tbsps roasted peanuts
½ cup oil
1 medium yellow capsicum
1 medium red capsicum
1 medium green capsicum
3 spring onions with greens
1 medium onion, cubed, layers separated
1 tsp garlic paste
1 tsp dark soy sauce
1 tbsp chilli sauce
¼ cup vegetable stock
Salt to taste
1 tsp cornstarch mixed in 2 tbsps water
2 tbsps tomato ketchup (optional)
Method
1. Heat oil in a non-stick wok, add potato wedges and shallow-fry.
2. Cut yellow, red and green capsicums into small triangles.
3. Fry the potato wedges till lightly golden on all sides.
4. Roughly slice spring onions with greens.
5. Drain potato wedges and put into a large bowl.
6. Strain the remaining oil and wipe the wok clean. Add 2 tbsps strained oil and heat.
7. Add cubed onions, garlic paste and coloured capsicums and saute. Add dark soy sauce and chilli sauce and mix.
8. Add vegetable stock and salt and mix. Add 2 tsps cornstarch water and mix.
9. Add fried potato wedges, roasted peanuts and spring onions.
10. If you are making this dish for children, you may add a little tomato ketchup and mix.
11. Transfer into a serving bowl and serve hot.
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