Fried Potatoes with Ginger Mushroom Sauce
by Tarla Dalal
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Potato slices, fried golden brown and topped with a rich ginger mushroom sauce.
- Slice the potaotes into 6 mm. (1/4") thick slices, without peeling them.
- Deep fry the potato slices in oil.
- Drain and keep aside on a serving dish.
- Make a paste of the cornflour with 2 tablespoons of water and keep aside.
- Heat the oil in a wok, fry the onion and garlic and saute for a few minutes.
- Add the ginger, mushrooms, capsicum, spring onions, green chillies, soya sauce, sugar and salt.
- Stir in the cornflour paste and mix with the stock.
- Pour the sauce over the potaotes.
- Serve hot, garnished with chopped coriander.
- Make this sauce as close to serving time as possible.
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