Deep Fried Potatoes And Carrots Recipe
Servings: 4
Ingredients
- 3 x Dry black mushrooms
- 1 x Carrot
- 1 lb Potatoes Cornstarch Oil for deep-frying
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1 Tbsp. Sherry
- 1/2 c. Stock
- 1 tsp Cornstarch
- 1/2 tsp Sugar
- 1 tsp Soy sauce
- 1 Tbsp. Water
Directions
- 1. Soak dry 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 till golden brown. Drain on paper toweling.
- 4. Heat remaining oil. Add in salt, then carrots and mushrooms; stir-fry to coat with oil.
- 5. Add in sherry and stock and heat quickly. Then cook, covered, 2 to 3 min over medium heat.
- 6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce and water. Then stir in to thicken. Add in deep-fried potatoes; stir in only to reheat. Serve at once. VARIATION: After step 5, for color, add in 1 Tbsp. green peas, parboiled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 61 | 74% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 474mg | 20% |
| Potassium 108mg | 3% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.69g | 1% |
| Protein 0.97g | 2% |
