Kung Pao Red Potatoes
Recipe By
This fun twist on a classic Chinese take out dish is easy to make at home.
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.
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
Share