Chinese Vegetables Recipes - Deep-Fried Potatoes and Carrots Recipe

Ingredients

• 2 carrots, diced

• 450g/1 lb potatoes

• 15ml/1 tbsp corn-flour

• oil for deep-frying

• 30ml/2 tbsp peanut oil

• 5ml/1 tsp salt

• 15ml/1 tbsp rice wine or dry sherry

• 120ml/1/2 cup chicken stock

• 5ml/1 tsp sugar

• 5ml/1 tsp soy sauce

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Method:

1. Blanch the carrots in boiling water for 3 minutes then drain. Cut the potatoes into chips and dust with a little corn flour.

2. Heat the oil and deep­ fry until crisp then drain. Heat the oil and salt and stir-fry the carrots until coated with oil.

3. Add the wine or sherry and stock, bring to the boil, cover and simmer for 2 minutes.

4. Blend the remaining corn flour to a paste with the sugar and soy sauce.

5. Stir into the pan and simmer, stirring, until the sauce thickens. Add the potatoes and reheat. Serve at once.