Szechwan Potatoes

Name: Szechwan Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3 Servings
Ingredients: medium potatoes, cut into wedges: 3; corn starch: 2 tbsp; salt as needed; Ground black pepper as needed; oil as needed; red chilies: 2; green chili: 1; chopped onion: 1/2 cup; ginger--finely chopped: 1/2-inch; cloves garlic--finely chopped: 3; Sugar as needed; Red chili sauce: 2 tsp; Soy sauce as needed; vegetable stock: 4 tbsp; Szechwan peppercorns: 3; water; corn starch: 1 tbsp; chopped celery: 1/2 cup; apple cider: 1/2 tsp

Features:

Cuisine:

45 mins
Serves 3
Easy

Ingredients

3 medium potatoes, cut into wedges
2 tbsp corn starch
salt as needed
Ground black pepper as needed
oil as needed
2 red chilies
1 green chili
1/2 cup chopped onion
1/2-inch ginger--finely chopped
3 cloves garlic--finely chopped
Sugar as needed
2 tsp Red chili sauce
Soy sauce as needed
4 tbsp vegetable stock
3 Szechwan peppercorns
water
1 tbsp corn starch
1/2 cup chopped celery
1/2 tsp apple cider

This recipe is one that can go with just about anything, from your choice of bread, to fried rice or even Hakka noodles. Szechwan potatoes are very spicy and a little sweet so that you do not want to stop having it.

Health Benefits

Potatoes are rich in nutrients beneficial to the health. These nutrients include Vitamin C, potassium, Vitamin B6, iron etc. Potatoes are cholesterol free and has only 110 calories per serving.

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How to make Szechwan Potatoes

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

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