Szechwan Potatoes

1. Keep potatowedgesin water for about 30 minutes.
2. Drain well. Toss potatoes with2 tbsp. cornstarch, salt, and pepper.
3. Heat oil in a steel pan and shallow fry the potatoes until they are crisp and brown.
4. Drain on paper towels.
5. Put 1 tbsp. of oil in the steel pan and heat.
6. Add the red and green chilies, chopped onions, ginger, and garlic into the hot oil and fry for 2 minutes.
7. Crush your Szechwan peppercorns.
8. Add black pepper andSzechwan peppercorns into the pan and fry for 2 minutes while stirring.
9. Add sugar, salt, red chili sauce, and soy sauce.
10. Add vegetable stock and let the whole mixture come to a simmer.
11. In another bowl, add water to 1 tbsp. cornstarch and mix to make a paste.
12. Pour the chopped celery into the mixed cornstarch and pour into your sauce.
13. Simmer till you have a thick sauce.
14. Add apple cider and your potato wedges and make the sauce soak them.
15. Turn off the heat and garnish with chopped celery.

Tip:

You can serve your hot Szechwan potatoes with any choice of bread for the kids at home or packed into the lunch box for lunch in school. Either way, they are going to fall in love with the meal.

Trivia

1. The misconception that people become fat by eating potatoes is false because potatoes are made up of about 80% water.