Chinese Style Potato Vegetable
by Tarla Dalal
Potatoes go well with Chinese sauces and spices! This easy-to-make dish can also be served as a snack.
Chinese Style Potato Vegetable recipe - How to make Chinese Style Potato Vegetable
Preparation Time: Cooking Time: Total Time:
Serves 4.
4 large sized potatoes
4 tbsp oil
2 tsp chopped garlic (lehsun)
1/2 tsp chopped ginger (adrak)
1 tsp chopped green chillies
1/2 cup thinly sliced spring onions whites
1 tsp tomato ketchup
2 tbsp soy sauce
1/2 tsp chilli sauce
salt to taste
2 tsp cornflour dissolved in ½ cup of water
For the garnish
1/5 cup finely chopped spring onion greens
Method
- Main Procedure
- Cook the potatoes in a vesselful of water till they are about 80% cooked.
- Cut the cooked potatoes into fingers like French fries.
- Heat the oil in a wok on a high flame, add the potato fingers and cook till they are golden brown.
- Remove from the wok and keep aside.
- In the same oil, add the garlic, ginger and green chillies and spring onion whites and stir-fry for a few seconds.
- Add the potato fingers, tomato ketchup, soya sauce, chilli sauce, salt, cornflour mixture and cook for 1 to 2 minutes or till the mixture thickens.
- Serve hot garnished with spring onion greens.
Nutrient values per serving
| Energy | 218 cal |
| Protein | 1.9 g |
| Carbohydrates | 18.9 g |
| Fiber | 1.6 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 178.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 15.4 mg |
| Folic Acid | 20.4 mcg |
| Calcium | 17.1 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 532.6 mg |
| Potassium | 215.1 mg |
| Zinc | 0.5 mg |
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