Chinese Stir-Fried Potato

Chinese Stir-Fried Potato

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.

Nirmala Prem


  1. 6 potatoes
  2. 6 Tablespoons cornflour
  3. 1 pepper green , diced
  4. 2 celery stalks , diced
  5. 2 spring onions , sliced
  6. 1 onion , diced
  7. 2 Cups white mushrooms , diced
  8. 1 Tablespoon chopped ginger
  9. 1 Tablespoon chopped garlic
  10. 4 Tablespoons soy light
  11. 2 Tablespoons soy dark
  12. 2 Tablespoons brown sugar
  13. 2 Tablespoons oyster sauce
  14. 2 Tablespoons red chilli flakes
  15. salt
  16. oil


40 mins
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    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.

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    Make a batter of 5 tablespoon cornflour and water, of coating consistency. add salt.

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    Add the potatoes to the cornflour batter and coat them well.

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    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.

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    Drain on paper towels to remove excess oil, set aside.

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    Heat some oil in a wok.

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    Add the ginger, garlic, onion and spring onion whites. stir around till the vegetables are just translucent.

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    Add the brown sugar and stir well so that the onions caramelize.

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    Next, add the green pepper, celery and mushrooms. stir well. let the vegetables cook on a medium heat for about 2 minutes.

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    In a bowl, mix together the light soy, dark soy and oyster sauce.

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    Add the fried potatoes to the wok and stir well to combine.

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    Pour the sauce over the vegetables and stir well to coat. next add the chilli flakes.

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    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.

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    Dissolve 1 tablespoon cornflour in a little water and add to the wok. when the sauce thickens, take it off the flame.

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    Serve with fried rice or noodles.

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