Recipe - Potato Chinese

3 Potatoes boiled but firm
1 bn Spring onion chopped into 1
inch pieces
1 teaspoon Ginger finely chopped
1 teaspoon Garlic finely chopped
One half teaspoon Red chilli finely chopped;
(fresh or dried)
One half teaspoon Sugar
1 teaspoon Soya sauce
1 teaspoon Tomato sauce
1 tablespoon Cornflour
One fourth cup Water
2 tablespoon Oil
Salt to taste

Mix the cornflour and water. Keep aside.

Peel and chop the potatoes into long thick chunks.

Heat oil in a wok or pan, add some potatoes at a time.

Fry till light golden brown. Finish all potatoes similarly.

Keep aside. Remove half the oil.

In the remaining oil, add the chillies, ginger and garlic.

Fry for a minute. Add the potatoes.

Add sauces, salt and sugar.

Stir well and add the cornflour solution.

Cook till the wateriness is gone.

Add spring onions and stir. Serve hot.

Making time: 10 minutes (excluding potato boiling time)

Makes: 3