Sweet and Sour Potatoes

Name: Sweet and Sour Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g potatoes (peeled, cut into rolling chunks); 100 g eggplant (washed, cut into rolling chunks); 2 red chili peppers (washed, cut into chunks); 3 green chili peppers (washed, cut into chunks); 1 ginger (minced); 5 cloves garlic (minced into a paste); starch (mixed with water as a slurry for thickening), to taste; 80 g cooking oil (for deep-frying; about 80 g actually used); 2 tbsp ketchup; 3 tbsp aromatic vinegar; 1 tsp fine salt; 1 tbsp sugar

Crispy fried potato cubes with a sweet-and-sour flavor, golden-red in color, crisp outside and tender inside.

40 min

Easy

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Ingredients

potatoes (peeled, cut into rolling chunks) 500 g

eggplant (washed, cut into rolling chunks) 100 g

red chili peppers (washed, cut into chunks) 2

green chili peppers (washed, cut into chunks) 3

ginger (minced) 1

garlic (minced into a paste) 5 cloves

starch (mixed with water as a slurry for thickening) to taste

cooking oil (for deep-frying; about 80 g actually used) 80 g

ketchup 2 tbsp

aromatic vinegar 3 tbsp

fine salt 1 tsp

sugar 1 tbsp

Instructions

Preparation

Peel the potatoes, then wash the potatoes, eggplant, and chili peppers. Cut them all into rolling chunks of roughly uniform size. Stir the starch together with a little water in a bowl to make a slurry. Mince the ginger and mince the garlic into a paste.

Deep-frying

Pour oil into a wok and heat it. Deep-fry the eggplant and potatoes until cooked through and golden, then lift them out and drain off the excess oil.

Stir-frying and thickening

Leave a thin layer of oil in the wok. Add the chili peppers, minced ginger, and garlic paste and stir-fry briefly, then add the fried eggplant and potatoes along with the remaining seasonings. Drizzle in the starch slurry, toss until the sauce is glossy and thickened, then serve.