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Hawaiian style Kung pao Potatoes

China meets Hawaii in your own kitchen!


· 3 tbsps oil

· 3 large potatoes (80% cooked), peeled and cut into thick strips

· 2 tsp finely minced garlic

· 1/2 tsp finely chopped ginger

· 1 tsp tomato ketchup

· 1 ½ tbsp Pine-Zapple sauce

· 2 tsp soya sauce

· 1/2 tsp vinegar

· salt 2 taste

· 2 tsps cornflour

· For Garnishing

· ¼ Cup Spring onions


1. Combine the corn flour in 1/2 cup of water, mix well and keep aside.

2. Heat the oil in a wok on a high flame till it smokes.

3. Add the potatoes and fry on a high flame for a few minutes till they are cooked, while stirring continuously. Remove and keep aside.

4. In the same oil, add the garlic, ginger and and sauté on a high flame for a few seconds.

5. Add the potatoes, tomato ketchup, soya sauce, Pine-Zapple sauce and salt, toss well and sauté on a high flame for another minute.

6. Add the corn flour mixture and cook on a high flame for another 2 more minutes or till the mixture thickens and coats the potatoes well.

Add the spring onion as a garnish and serve.

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