Schezwan potatoes is a delicious, hot and tangy Indo-Chinese dish that is a cinch to make and is ready in 30 minutes!
Like most Indo Chinese dishes, it hardly takes much time for schezwan potatoes to come together.
Prepping up your ingredients is the key! Here, boiled and fried baby potatoes are tossed in a schezwan sauce base. It is of course much easier if you have the sauce already which is the main ingredient here.
I love to prepare this schezwan sauce in a big batch and store it, when I run out of ideas or I want quick meals, this is a life saver. I highly recommend you have one in your pantry, or if you’re too lazy to make your own, go ahead and get a good quality store bought one 🙂
Today I’ve shallow fried the baby potatoes after boiling them. If you have a lot of time on hand then you can bake them by coating the boiled potatoes with little oil at 400 degrees F for about 30 minutes until the skin is golden brown. You may also air-fry them at 400 degrees F for about 20 minutes, grease the boiled potatoes with oil spray, and air-fry. Toss them midway.
And if you don’t mind the calories, you may deep fry them too. I served these potatoes with some fried rice, it made for a delicious vegetarian meal 🙂 You can use chicken /paneer/ tofu as well. Coat them in a cornflour batter, fry and dunk them in the sauce! So good!
Schezwan potatoes is a lovely appetizer to serve for a party, or add some more cornflour slurry is you want it saucy. It will be delicious either way.
- YOU MAY ALSO ENJOY THESE VEGETARIAN INDO-CHINESE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE SCHEZWAN POTATOES
- HOW TO MAKE SCHEZWAN BABY POTATOES
- Schezwan Potatoes {Dry Version}
YOU MAY ALSO ENJOY THESE VEGETARIAN INDO-CHINESE RECIPES,
- Chilli garlic noodles .
- Chilli paneer (without deep frying)
- Vegetarian Fried Rice
- Veggie spring rolls
- Hot and sour soup
- Sweet corn soup
STEP BY STEP INSTRUCTIONS TO MAKE SCHEZWAN POTATOES
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry / bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice / Hakka noodles.
HOW TO MAKE SCHEZWAN BABY POTATOES
Schezwan Potatoes {Dry Version}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 16 baby potatoes
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1-2 fresh red chillies, finely chopped (optional)
- 1/2 cup chopped onions
- 3 tbsp schezwan sauce adjust as per desired spice
- 1 tsp sugar
- 1 to 2 tbsp cornstarch mixed in 1/2 cup water, depending on how thick you like it
- salt, to taste
Instructions
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry/bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/hakka noodles.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Schezwan Potatoes {Dry Version}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 16 baby potatoes
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1-2 fresh red chillies, finely chopped (optional)
- 1/2 cup chopped onions
- 3 tbsp schezwan sauce adjust as per desired spice
- 1 tsp sugar
- 1 to 2 tbsp cornstarch mixed in 1/2 cup water, depending on how thick you like it
- salt, to taste
Instructions
- Boil potatoes with enough salt until fork tender. Let them cool, peel the skin, prick all over with a fork, and shallow/deep fry/bake them until golden brown.
- Heat oil in a wok, add finely minced ginger, garlic, and fresh red chillies. Saute until ginger garlic are aromatic.
- Next, add in chopped onions, saute until translucent.
- Add schezwan sauce and sugar.
- Mix well, saute for a minute.
- Add the cornflour slurry.
- Mix well until the mixture has thickened and glossy.
- Finally, add the potatoes, toss them in the sauce so they are well coated. Sprinkle with scallion/spring onion greens. Serve hot with fried rice/hakka noodles.
Kickstart your day with this delicious papaya smoothie packed with the goodness of papaya, ginger, and oats! The citrusy orange juice adds a zesty flavor making this smoothie even more delicious!
We all know the health benefits of papaya, this tropical & luscious fruit is a rich source of antioxidants along with other minerals. I’ve added ginger to this smoothie to boost its nutritional benefits.
Ginger is known to relieve digestive issues, reduce inflammation & nausea along with so many other benefits. And the added bonus that makes this papaya smoothie healthier is the inclusion of oats, providing some additional dietary fiber along with the beneficiary and heart-healthy soluble fibers from papaya.
So overall this papaya smoothie is packed with healthy ingredients, that will sure put a good start to your day:)
HOW TO MAKE PAPAYA SMOOTHIE WITH GINGER AND OATS?
1.In the blender, combine all the ingredients, liquid first then the fruits, blend until well combined. Enjoy!
NOTE
You may dry roast the oats before using in the recipe, or soak it in water or milk for a few hours and then use it in the recipe. Soaking oats will make them softer and give a smoother texture to your smoothie.
HOW TO MAKE PAPAYA SMOOTHIE WITH GINGER & OATS?
Papaya Smoothie With Ginger & Oats
HOW TO MAKE PAPAYA SMOOTHIE WITH GINGER & OATS?
Papaya Smoothie With Ginger & Oats
Ingredients1x2x3x
- 1 cup chopped papaya
- 1/2 banana
- 1/2 cup orange juice
- 1/2 cup non-fat yogurt
- 1/4- 1/2 inch ginger, skin peeled
- 1 tbsp honey/agave nectar, adjust as per desired sweetness
- 1/4 cup old-fashioned rolled oats
- couple of ice cubes, skip if using frozen fruits
Instructions
- In the blender, combine all the ingredients, liquid first then the fruits, blend until well combined. Enjoy!
Notes
- You may dry roast the oats before using in the recipe, or soak it in water or milk for a few hours and then use it in the recipe. Soaking oats will make them softer and give a smoother texture to your smoothie.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
