Kung Pao Potatoes
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1 Package frozen fries (We used a 1 lb pack of Alexia’s crinkles)
1 Tablespoons peanut/sesame oil
2 Dried red chiles broken into large pieces
1 Teaspoon red chilli flakes
2 Garlic pods, minced
1″ Knob of ginger, minced
1 Red bell pepper, cut in thick strips
1 Large red onion, cut in thick strips
2 Spring onions, cut on the bias into thick chunks
1/4 Cup roasted peanuts
Sauce:
1 Cup vegetable broth or water
2 Teaspoons soy sauce
2 Teaspoons vinegar
1 Teaspoon sugar
1-2 Teaspoons chilli sauce
1 Tablespoon cornflour
2 Tablespoons ketchup
Instructions:
(Serves 4)
Prepare the frozen fries as per the package directions.
Whisk together all the ingredients for the sauce and set aside.
Preheat a wok and pour the oil. Toss in the chillies, chilli flakes, garlic and ginger. Fry, stirring constantly. After a few seconds, add the bell pepper and onions. Stir-fry on high-heat for a couple of minutes. Add the spring onions and then the sauce mixture. Bring the pan to a boil and simmer for a couple of minutes. Garnish with the peanuts and serve hot atop a bowl of steamed rice.
From tadkapasta.wordpress.com