most of us dont think about potatoes when we think about chinese food… but this is a good way to use up potatoes! its a filling dish, and is not short on flavour either… best served with fried rice or chinese noodles.
pepper green , diced
celery stalks , diced
spring onions , sliced
onion , diced
white mushrooms , diced
red chilli flakes
- boil / pressure cook the potatoes in their skin. once cooked, let rest till it reaches room temperature. then peel and cube them, and set aside.
- make a batter of 5 tablespoon cornflour and water, of coating consistency. add salt.
- add the potatoes to the cornflour batter and coat them well.
- heat oil in a pan (enough to shallow fry the potatoes). when the oil is hot, add the batter coated potatoes in batches and fry them till light golden in color.
- drain on paper towels to remove excess oil, set aside.
- heat some oil in a wok.
- add the ginger, garlic, onion and spring onion whites. stir around till the vegetables are just translucent.
- add the brown sugar and stir well so that the onions caramelize.
- next, add the green pepper, celery and mushrooms. stir well. let the vegetables cook on a medium heat for about 2 minutes.
- in a bowl, mix together the light soy, dark soy and oyster sauce.
- add the fried potatoes to the wok and stir well to combine.
- pour the sauce over the vegetables and stir well to coat. next add the chilli flakes.
- add 1/4 cup of water, and bring to the boil. (increase the quantity of water if you want more gravy). check for seasoning and add salt if required.
- dissolve 1 tablespoon cornflour in a little water and add to the wok. when the sauce thickens, take it off the flame.
- serve with fried rice or noodles.