Schezwan potatoes

Name: Schezwan potatoes
Total time: 1800 s
Cuisine: British
Ingredients: 1/4 kg baby potatoes, boiled, peeled; As required, salt; 1 tsp. chilli powder; 2 tsp. pepper powder, divided; 1 tbsp. corn flour/starch; 3 tbsp. oil, divided; 2 tbsp. garlic, chopped; 1/2 tbsp. ginger, chopped; 1 onion, chopped; 1 cup rainbow bell peppers, julienned; 3 tbsp. schewzan sauce; 1 tbsp. ketchup; 1 tbsp. chilli sauce; 1 tsp. soy sauce; 1 tbsp. butter; 1 tbsp. chilli flakes; 2 tsp. sesame seeds; 1 tbsp. green onion (green part), chopped

Sarvat Hanif @sarvathanif

Canada

Schezwan Potatoes is a popular Indo-Chinese starter dish featuring crispy baby potatoes tossed in a spicy Schezwan sauce.
The dish is known for its crispy texture and spicy flavour, making it a popular Indo-Chinese appetizer.

These Schezwan Potatoes and vegetables are coated in a finger-licking spicy schezwan sauce. The dish is crispy, full of flavour, and easy to make!

This recipe has some similarities to the flavours in honey chilli potatoes. This recipe expertly combines so many flavours in one. It is spicy and hot, tangy and sweet – just what you would want from an Indo-Chinese classic. I say spicy but it isn’t eye wateringly spicy – more of a gentle heat that builds as you eat!

Serve as it is or with rice noodles or fried rice.
Video recipe at:https://youtu.be/BZd3TnVY5vM

These Schezwan Potatoes and vegetables are coated in a finger-licking spicy schezwan sauce. The dish is crispy, full of flavour, and easy to make!

Serve as it is or with rice noodles or fried rice.
Video recipe at:https://youtu.be/BZd3TnVY5vM

Sarvat Hanif @sarvathanif

Canada

These Schezwan Potatoes and vegetables are coated in a finger-licking spicy schezwan sauce. The dish is crispy, full of flavour, and easy to make!

Serve as it is or with rice noodles or fried rice.
Video recipe at:https://youtu.be/BZd3TnVY5vM

These Schezwan Potatoes and vegetables are coated in a finger-licking spicy schezwan sauce. The dish is crispy, full of flavour, and easy to make!

Serve as it is or with rice noodles or fried rice.
Video recipe at:https://youtu.be/BZd3TnVY5vM

Saved

Ingredients

20-30minutes

1/4 kgbaby potatoes, boiled, peeled
As required, salt
1 tsp.chilli powder
2 tsp.pepper powder, divided
1 tbsp.corn flour/starch
3 tbsp.oil, divided
2 tbsp.garlic, chopped
1/2 tbsp.ginger, chopped
1onion, chopped
1 cuprainbow bell peppers, julienned
3 tbsp.schewzan sauce
1 tbsp.ketchup
1 tbsp.chilli sauce
1 tsp.soy sauce
1 tbsp.butter
1 tbsp.chilli flakes
2 tsp.sesame seeds
1 tbsp.green onion (green part), chopped

Saved

Steps

20-30minutes

1

Place the cooled potatoes in a bowl and add salt, chilli powder and 1 teaspoon pepper powder. Toss to coat.
2

Add corn flour and toss to coat.
3

Add 1 tablespoon oil and mix to coat the potatoes and set aside.
4

Heat wok with remaining oil and add potatoes; stir fry till crisp and golden. Remove and set aside.
5

In same oil add the ginger and garlic and fry for 1 minute.
6

Add the onion and sauté till translucent.
7

Add the bell peppers, salt, chilli flakes, pepper powder, soy, chilli sauce, Schewzan sauce and butter. Mix well.
8

Add the potatoes back to the wok mix well.
9

Add the sesame seeds and green onion. Mix well.
10

Serve hot as is or with rice or noodles.