Tomato Sauce Potato Dates

Name: Tomato Sauce Potato Dates
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 150 g Potato (steamed, peeled, and mashed into puree); 20 Fried peanuts (used as the date pit); 10 g Flour (for mixing with potato mash); 10 g Dry starch (for mixing with potato mash); 2 g MSG (1 g for potato mash, 1 g for sauce); 2 g Fine salt (1 g for potato mash, 0.5 g for stir-frying pea shoots, 0.5 g for sauce); 15 g Sesame oil (5 g for potato mash, 10 g for final drizzle); 400 g (about 50 g consumed) Cooked lard (for frying); 100 g Pea shoots (or bean sprouts, for garnish around the edge); 25 g Wet starch (for thickening); 50 g Tomato ketchup (for sauce); 1 g Aromatic vinegar (for sauce); 5 g Fermented rice wine (for stir-frying pea shoots); 2 g Soy sauce (for sauce); 1 g Sugar (for sauce)

A traditional Zhejiang vegetarian dish: mashed potato is wrapped around peanuts, shaped into jujube-like balls, deep-fried, and topped with tomato sauce. The result is a bright red, crispy bite with a balanced sweet-and-sour flavor.

1h 5m

Easy

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Ingredients

Potato (steamed, peeled, and mashed into puree) 150 g

Fried peanuts (used as the date pit) 20

Flour (for mixing with potato mash) 10 g

Dry starch (for mixing with potato mash) 10 g

MSG (1 g for potato mash, 1 g for sauce) 2 g

Fine salt (1 g for potato mash, 0.5 g for stir-frying pea shoots, 0.5 g for sauce) 2 g

Sesame oil (5 g for potato mash, 10 g for final drizzle) 15 g

Cooked lard (for frying) 400 g (about 50 g consumed)

Pea shoots (or bean sprouts, for garnish around the edge) 100 g

Wet starch (for thickening) 25 g

Tomato ketchup (for sauce) 50 g

Aromatic vinegar (for sauce) 1 g

Fermented rice wine (for stir-frying pea shoots) 5 g

Soy sauce (for sauce) 2 g

Sugar (for sauce) 1 g

Instructions

Making the potato date paste

Steam the potatoes until cooked, peel, and mash into a puree. Combine with the flour, dry starch, 1 g MSG, 1 g fine salt, and 5 g sesame oil, and mix until smooth. Divide into 20 portions. Wrap each portion around 1 peanut to form a date shape, making 20 pieces total.

Frying the potato dates

Heat a wok over high heat and add the cooked vegetable oil. When the oil reaches about 175°C (70% hot), add the potato dates and fry until pale golden yellow. Drain through a strainer.

Stir-frying the pea shoots

Reserve 15 g of oil in the wok, add the pea shoots, fermented rice wine, and 0.5 g fine salt. Briefly stir-fry, then remove from the wok and arrange around the edge of an oval serving plate.

Preparing the sauce

Combine the wet starch, tomato ketchup, soy sauce, sugar, vinegar, 1 g MSG, and 0.5 g fine salt in a bowl. Add a suitable amount of water to make the sauce mixture.

Finishing the dish

Pour the sauce mixture into the hot wok. Once it thickens, add the potato dates, drizzle with 10 g sesame oil, toss to coat, and plate in the center of the oval plate to serve.