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: Delish/Photo credits to delish.com
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
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.
In a large bowl, combine cornstarch with black pepper and a pinch salt. Add potatoes and toss to coat evenly.
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.
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.
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.
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/