01.25.12_Kung Pao Potatoes

I was really excited when I found this recipe that took frozen french fries and added them to an Asian stir-fry. I love french fries. I love Asian food. Sounds perfect. The shopping list was super short for this recipe as well since I had almost all of the ingredients in the house except the fresh produce and the fries.

While the rice was cooking in the rice cooker (we used brown rice because it's what we had) we cooked the fries like you normally would in the oven. As the fries were cooking I did all the prep work. All I had to do was cut up a red onion, a red bell pepper, and mince some garlic and ginger. I also went ahead and made the sauce that consisted of water, soy sauce, vinegar, cornstarch (the recipe calls for cornflour), ketchup, chili sauce, and sugar. We left out the red chilies because I didn't have any and decided to add some extra chili flakes to the stir-fry to make up for it. Once the fries were cooked, I threw the garlic, ginger, onion, bell pepper, and chili flakes into a skillet with some oil. After a few minutes I added the the sauce and fries, brought to a boil and simmered for a few minutes.

We forgot to top the Kung Pao Potatoes with peanuts which I did not even realize until right now. I also just realized that the recipe called for sesame oil, which I did not use. Sad. We also served edamame on the side for some veggies. Perhaps the fact that we botched the recipe pretty badly is why we were both underwhelmed by the recipe. The sauce didn't have as much flavor as I hoped but it was fine (perhaps because I didn't have the red chilies and forgot to use sesame oil?). I also realized as I was making it that it was a starch on top of another starch. I think if I were to change the recipe a bit I would use tofu instead of potatoes to remove one of the starches, and I would change the ratio of the ingredients in the sauce so it was a bit more flavorful and less watery. At least the recipe was super easy!

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