Kung Pao Red Potatoes

Recipe By

This fun twist on a classic Chinese take out dish is easy to make at home.

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Servings6
Prep Time10 MIN
Cook Time15 MIN

2 lb Black Gold Farms Red Potatoes, cut into 1-inch pieces

1/4 cup cornstarch

1/4 tsp salt

1/3 cup peanut oil

1 red bell pepper, chopping into 1-inch pieces

3 cloves garlic, minced

1 tbsp minced fresh ginger

1/2 cup roasted unsalted peanuts

2 green onions, sliced

2 cups steamed rice, for serving (optional)

 

Kung Pao Sauce:

3 tbsp brown sugar

3 tbsp oyster sauce

2 tbsp rice wine vinegar

2 tbsp soy sauce

3 tsp fish sauce

1 tsp red chili paste

Preparation

Place potatoes in saucepan; pour in enough cold water to cover. Cook for 10 to 12 minutes or until tender; drain well and let cool.

Kung Pao Sauce: meanwhile, whisk together sugar, oyster sauce, vinegar, soy sauce, 2 tbsp water, fish sauce and chili paste; set aside.

Toss potatoes with cornstarch and salt until well coated. Heat oil in wok or large saucepan set over high heat; stir-fry potatoes for 2 to 3 minutes or until golden and crisp. Transfer to paper towel-lined tray.

In same skillet, stir-fry red pepper, garlic and ginger for about 1 minute or until red pepper is softened slightly. stir in Kung Pao sauce, potatoes and peanuts. Cook for 1 to 2 minutes or until well coated and potatoes are heated through. Transfer to serving dish; sprinkle with green onion. Spoon over rice (if using).

TIPS:

  • Substitute sambal oelek or sriracha sauce for red chili paste if desired.
  • Substitute cashews or almonds for peanuts if desired.
  • For spicier Kung Pao sauce, garnish with sliced fresh hot chili peppers.
Per 1/6 recipe Calories 367 Fat 19 g Cholesterol 0 mg Sodium 976 mg Carbohydrate 45 g Fiber 4 g Sugars 13 g Protein 7 g

Ingredients

2 lb Black Gold Farms Red Potatoes, cut into 1-inch pieces

1/4 cup cornstarch

1/4 tsp salt

1/3 cup peanut oil

1 red bell pepper, chopping into 1-inch pieces

3 cloves garlic, minced

1 tbsp minced fresh ginger

1/2 cup roasted unsalted peanuts

2 green onions, sliced

2 cups steamed rice, for serving (optional)

 

Kung Pao Sauce:

3 tbsp brown sugar

3 tbsp oyster sauce

2 tbsp rice wine vinegar

2 tbsp soy sauce

3 tsp fish sauce

1 tsp red chili paste