Schezwan Potatoes {Dry Version}
Schezwan potatoes is a delicious, hot and tangy Indo-Chinese dish that is a cinch to make and is ready in 30 minutes!
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 16 baby potatoes
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1-2 fresh red chillies, finely chopped (optional)
- 1/2 cup chopped onions
- 3 tbsp schezwan sauce adjust as per desired spice
- 1 tsp sugar
- 1 to 2 tbsp cornstarch mixed in 1/2 cup water, depending on how thick you like it
- salt, to taste
Instructions
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry/bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/hakka noodles.