Kung Pao Potatoes
 
 
If you're a big fan of saucy Kung Pao Chicken, this vegetarian version is definitely worth a try for your next weeknight dinner.
Author:
Recipe type: Main
Ingredients
  • Kosher salt
  • 2 lb. Yukon Gold potatoes, peeled and cut into 2" chunks
  • ¼ c. cornstarch
  • ½ tsp. freshly ground black pepper
  • ¼ c. canola oil
  • 14 dried red chili peppers
  • 1 tbsp. Szechuan peppercorns
  • 1 tbsp. freshly grated ginger
  • 3 cloves garlic, chopped
  • 3 green onions, cut into 2" pieces, plus more for serving
  • 1 tbsp. Chinese cooking wine or dry sherry
  • 3 tbsp. low-sodium soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. granulated sugar
  • 1 c. low-sodium chicken or vegetable broth
  • 1 tbsp. sesame oil
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped
  • ½ c. roasted peanuts
  • Toasted sesame seeds, for garnish
Instructions
  1. In a large pot of salted boiling water over medium-high heat, cook potatoes until just knife-tender, 7 to 8 minutes. Drain and let cool slightly.
  2. In a large bowl, combine cornstarch with black pepper and a pinch salt. Add potatoes and toss to coat evenly.
  3. In a large skillet over medium-high heat, heat canola oil. Add chilis, Szechuan peppercorns, ginger, garlic, green onions, and a pinch salt, stirring until fragrant, about 30 seconds.
  4. Add potatoes and cook until golden, stirring occasionally, about 5 minutes. Add cooking wine, soy sauce, vinegar, sugar, and chicken broth, and continue cooking until slightly thickened, 1 minute more.
  5. Add sesame oil, red onions, bell pepper, and season with salt. Cook until onions are just beginning to soften, about 5 minutes. Remove from heat.
  6. Fold in peanuts, then garnish with more green onions and sesame seeds before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/15/kung-pao-potatoes/