• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Potatoes and Carrots

  • Recipe Submitted by on

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


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

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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