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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