Stir Fry Ginger Chilli Potatoes

I love Chinese so here is a simple recipe that you can make with potatoes, baby corn or mushrooms. 

In the mean time you can check the Cantonese pan fried noodles or chopsuey here or the Hakka noodles here 
Ingredients

• 1 kg potatoes (wash an boil the potatoes with the jackets) 
• 4 medium - big onions sliced (not very thin) 
• 4 tbsp ginger julienne 
• 10-15 green chillies slitted 
• 1 cup spring onions cut into 11/2"-2" pieces 
• Salt to taste 
• 2 tsp sugar 
• 1 tsp pepper powder 
• 4 tsp light soya sauce 
• 3 tsp cornflour 
• 1 tsp refined flour 
• 2 tbsp of oil 

Method

• Wash the potatoes well and cut into wedges with the skin
• Mix together cornflour, refined flour, salt to taste and 1/2 tsp pepper powder
• Dust the potatoes with this mixture and ensure each potato has a coating
• Drizzle or spray 1 tsp of oil on the potatoes 
• Preheat your air fryer ( if it has a flat based then brush a little oil on the base) 
• Place the potatoes in the air fryer and cook till done. Flipping as needed ( check notes for baking option) 
• Warm the oil in a kadhai or wok 
• Add the ginger julienne and stir fry for 30-40 seconds 
• Then add the sliced onions and stir fry till it becomes a little soft 
• Then add the slitted green chillies and continue to stir few seconds 
• Now add the soya sauce,sugar,pepper and salt to taste (keeping in mind that the soya sauce has its own salt and salt has been put on the potatoes as well ) 
• Mix it in well for few seconds 
• Then immediately add the potato wedges and toss and make sure that the potatoes are mixed well with the onions .
• Toss on full flame 
• Check the salt, sugar and chillies 
• Adjust according to taste as it should be a little bit on the sweeter side 
• Serve hot 

Notes : 

1. Bake : Preheat the oven to 200 degrees C. Brush a tray with oil and add the wedges in a line. Do not over crowd the pan. Bake for 10 mins and flip as needed till crisp 

2. Potato Skin : use the potatoes with the skin for this recipe 

3. Fry the potatoes and toss just before serving to ensure that the potatoes stay crisp.