Side Pannel
Deep-Fried Potatoes and Carrots
Deep-Fried Potatoes and Carrots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 3 Dried black mushrooms
- 1 Carrot
- 1 lb Potatoes
- Cornstarch
- Oil for deep-frying
- 2 tb Oil
- 1/2 ts Salt
- 1 tb Sherry
- 1/2 c Stock
- 1 ts Cornstarch
- 1/2 ts Sugar
- 1 ts Soy sauce
- 1 tb Water
Directions
1. Soak dried mushrooms.
2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes
as for french-fries; then parboil and drain well. Dredge potatoes lightly
in cornstarch.
3. Heat oil and deep-fry potato strips until golden. Drain on paper
toweling.
4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to
coat with oil.
5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3
minutes over medium heat.
6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce
and water. Then stir in to thicken. Add deep-fried potatoes; stir in only
to reheat. Serve at once. VARIATION: After step 5, for color, add 1
tablespoon green peas, parboiled.
2. Dice carrots and parboil. Dice soaked mushrooms. Peel and slice potatoes
as for french-fries; then parboil and drain well. Dredge potatoes lightly
in cornstarch.
3. Heat oil and deep-fry potato strips until golden. Drain on paper
toweling.
4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to
coat with oil.
5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3
minutes over medium heat.
6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce
and water. Then stir in to thicken. Add deep-fried potatoes; stir in only
to reheat. Serve at once. VARIATION: After step 5, for color, add 1
tablespoon green peas, parboiled.
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