Red Braised Potato Hong Shao Tu Dou 红烧土豆

红烧土豆Red Braised Potato

My partner’s favourite dish. It really reminds me of a Chinese version of chips and gravy, real comfort food! The potatoes are deep fried, then tossed in a soya sauce based sauce with spring onions, ginger and yellow bean sauce.

Serves 2 as a main, 4 as a side

cut the potato into 3cm chunks

450g potatoes, cut into small chunks, approx. 3 cm cubes, deep fried until golden and cooked

1 tbsp oil

4 spring onions/scallions cut into 3cm pieces

1 tbsp + 1 tsp grated ginger

1 clove of garlic, chopped

1 tbsp yellow bean sauce/miso plus ½ tsp sugar

Cornstarch mixture – combine in small bowl:

½ tsp sugar

1 tsp cornstarch

½ cup water

1 tsp soya sauce

In a wok/large cast iron skillet heat 1 tbsp oil on high heat. Add the spring onions, ginger and garlic, fry for 30 seconds until fragrant.  Add yellow bean sauce, fry for 10 seconds, then add the cornstarch mixture. When the sauce has bubbled and thickened add the potato. Cook for 2 minutes until the potato is warmed through.