Deep-fried potatoes and carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried black mushrooms | |
| 1 | Carrot | |
| 1 | pounds | Potatoes |
| Cornstarch | ||
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sherry |
| ½ | cup | Stock |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Water |
Directions
1. Soak dried mushrooms.
2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes as for french-fries; then parboil and drain well. Dredge potatoes lightly in cornstarch.
3. Heat oil and deep-fry potato strips until golden. Drain on paper toweling.
4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to coat with oil.
5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.
6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add deep-fried potatoes; stir in only to reheat. Serve at once. VARIATION: After step 5, for color, add 1 tablespoon green peas, parboiled.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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