Chinese Potato



  • 3 potatoes, boiled, but firm
  • 1 bunch spring onion, chopped into 1" pieces
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1/2 tsp red chili, finely chopped (fresh or dried)
  • 1/2 tsp sugar
  • 1 tsp soya sauce
  • 1 tsp tomato sauce
  • 1 tbsp corn flour
  • 1/4 cup water
  • 2 tbsp oil
  • Salt to taste


Mix the corn flour 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 chilies, ginger and garlic. Fry for a minute. Add the potatoes.
Add sauces, salt and sugar. Stir well and add the corn flour solution. Cook till the wateriness is gone.
Add spring onions and stir. Serve hot