Kung pao is a famous recipe from Schezwan region.For the potato and garlic lovers try this chinese potato dish with the flavour of roasted peanuts. I have made some variation in this recipe by grinding onions and garlic for base gravy other than cornflour gravy.
Spring Onion bulbs (sliced) - 4 nosOil - 5 tbsps
Potatoes - 4 nos (boiled and peeled,cut into big cubes)
Garlic - 10 to 15 flakes
Chilli oil - 2 tbsps(vegetable oil + 1/2 tsp Kashmiri Red Chilli powder)
Cornflour - 1 tsp
water - 3/4 cup
Red chilli - 4 nos(cut into pieces)
Soy sauce - 2 tbsps
Red chilli sauce - 1 tbsp
Sugar - 2 tsps
Salt - to taste
Peanuts (roasted and remove the skin) - ¼ cup
Spring onion greens - 2 stalks
Ginger - 1 ½ inches
Onions - 3 nos(sliced)
Heat oil in a pan and fry the potatoes till golden brown colour and keep aside.
Mix cornflour and ¼ cup of water in a bowl mix well and keep aside.
Meanwhile, heat chilli oil in another kadai. Add two dry red chilli and saute for a minute.
Add onion, ginger and garlic. Saute till the onion becomes soft and translucent.
Allow it to cool and grind coarsely.
Heat oil in a kadai and add the remaining red chillies, spring onion bulbs and add coarsely ground onion garlic and add soy sauce, red chilli sauce, sugar and salt. Mix well.
Now add roasted peanuts and ½ cup of water Mix well and let it cook for a minute.
Now add cornflour mixture and keep stirring for a minute.
Add fried potatoes and mix gently.
Garnish with spring onion greens.
Serve it hot with roti, vegetable pulav, fried rice or noodles.
When you boil potatoes, make sure that they are not fully cooked or else it will break while frying.
Can also use baby potatoes.
Also garnish it with fried garlic.