Sichuan Chilli Potatoes

Ingredients list for Sichuan Chilli Potatoes

• 3-4 medium Potatoes cut into 1 inch cubes
• 1/2 cup Sichuan sauce
• 4-5 Dried red chillies
• 2 tablespoons + to deep fry Oil
• 3 tablespoons Cornflour/ corn starch
• 5-6 Garlic cloves
• 1 medium Onion sliced
• to taste Salt
• 1/2 teaspoon Sugar
• 1 tablespoon Vinegar
• 1 stalk Spring onion greens roughly chopped
• for garnishing Bell pepper juliennes

Method

1. Immerse potatoes in cold water for thirty minutes. Drain the potatoes.
2. Heat sufficient water in a non-stick pan, add potatoes and boil till they are almost cooked. Drain and set aside.
3. Heat sufficient oil in kadai, dust the boiled potatoes with cornflour and deep-fry till golden and crisp. Drain on absorbent paper.
4. Heat two tablespoons oil in a non-stick wok, break red chillies into two and add and stir-fry for half a minute.
5. Add garlic, Sichuan sauce and onion and continue to stir-fry for a half a minute. Add fried potatoes and toss well.Add salt and sugar and stir-fry for half a minute.
6. Add vinegar and toss and transfer into a serving plate.
7. Garnish with spring onion greens and bell pepper juliennes, serve hot.

Nutrition Info