KUNG PAO POTATOES

PREP TIME: 20 MINS

COOKING TIME: 15 MINS

SERVES: 4

INGREDIENTS

 

750g Spud Lite baby potatoes, diced

1 tablespoon peanut oil

3 cloves garlic, crushed

1 tablespoon ginger, grated

6 dried chilli, chopped*

1 large onion, peeled and sliced

1 large red capsicum, deseeded and sliced

1 bunch broccolini, chopped

1 cup fresh bean sprouts

¼ cup roasted peanuts, roughly chopped

2 teaspoons sesame seeds

2 spring onions, sliced

Kung Pao Sauce 

 

1 ½ teaspoons ground Sichuan pepper

¼ cup Chinese black vinegar

¼ cup light soy sauce

2 tablespoons Chinese cooking wine

1/3 cup caster sugar

1 ½ teaspoons roasted sesame oil

2 tablespoons cornflour

METHOD

 

Step 1
For the sauce, combine ingredients together in a small bowl with ¼ cup water, stirring until smooth. Set aside until required.

Step 2
Place potatoes in a medium saucepan covered in water over a medium heat. Bring to boil and cook for 5 minutes or until tender. Drain and set aside until required.

Step 3
For the stir fry, heat peanut oil in a wok over a high heat. Add garlic, ginger and chilli, cook for 1-2 minutes before adding onion, capsicum, broccolini and 2 tablespoons water. Cover and cook for 3-4 minutes until just tender before adding cooked potato, tossing to combine.

Step 4
Add sauce, tossing gently to combine. Cook until sauce thickens and coats vegetables.

To Serve
finish stir-fry with bean sprouts, roasted peanuts, sesame seeds and spring onions.

NOTE*
These chillis are available in bags at Asian grocers, just make sure you don’t select the bags labelled hot red chillis!

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