Sweet 'n sour potato stir-fry

Recipe from: 7/15/1999 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 900
    g
    small baby potatoes
  • 15
    ml
    oil
  • 500
    g
    chicken breast fillets, sliced into strips
  • salt and freshly ground black pepper
  • SWEET 'n SOUR SAUCE
  • 1
    onion, sliced
  • 1
    fresh ginger, grated
  • 1
    large carrot, scraped and sliced into thin strips
  • 1
    green pepper, seeded and sliced into thin strips
  • 1
    English cucumber, sliced into strips
  • 15
    fresh mangetout, sliced into thin strips (optional)
  • 65
    ml
    white sugar
  • 45
    ml
    grape vinegar
  • 30
    ml
    soy sauce
  • 30
    ml
    sweet sherry
  • 125
    ml
    orange juice
  • 60
    ml
    water
  • 10
    ml
    cornflour, mixed with
  • 15
    ml
    cold water
 

Method

 
Boil the potatoes in salted water until done and drain. Meanwhile make the stir-fry: Heat the oil. Season the chicken strips and fry in heated oil until golden brown. Remove from the pan and set aside. Stir-fry the onion and ginger in the remaining oil for a few seconds and add the carrot and green pepper strips. Sauté until the vegetables are just tender, add the English cucumber and mangetout strips, add the remaining ingredients (except the cornflour) and bring to the boil. Season generously with salt and pepper. Add the cooked baby potatoes, stir and thicken the sauce with the cornflour paste. Spoon into heated serving dishes and garnish with chopped spring onions.
 

Read more on: starch  |  shallow-fry
 

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