The first ingredient I chose to cook with today is the Szechuan sauce. I made these crispy Szechuan potatoes and kids loved them.
The dish is super simple to make and it works well as a starter or a side dish.
Preparation Time: 5 minutes
Boil Time: 7 minutes
Cook Time: 7minutes
Serves : 2
Potatoes: 4 medium cut into wedges
Cornflour : 1/4 cup
Salt to taste
Garlic : 2 cloves minced
Dry Red chilies: 2 broken in half
Scallions/green onions : 1 chopped finely
Szechuan sauce: 1/4 cup
Wash and cut the potatoes into wedges with skin.
Add them to water and bring it to a boil. Parboil the potatoes. It took me 7 minutes.
Drain the water, add salt and cornflour to the potatoes. Mix well.
Deep fry them for 4-5 minutes until they turn crisp.
Take them out into a plate.
Heat 1 teaspoon of oil in a pan, add red chilies, garlic and white part of the scallions.
Sauté for 1 minute. Add Szechuan sauce and potatoes, stir well and turn off the stove.
Top it off with scallions and serve hot as a starter or a side dish.