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Deep-Fried Potatoes and Carrots



  • Prep Time: N/A
  • Cooking Time: N/A

Deep-Fried Potatoes and Carrots

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Soak dried 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 until golden. Drain on paper
toweling.

4. Heat remaining oil. Add salt, then carrots and mushrooms; stir-fry to
coat with oil.

5. Add sherry and stock and heat quickly. Then cook, covered, 2 to 3
minutes over medium heat.

6. Meanwhile, blend remaining cornstarch to a paste with sugar, soy sauce
and water. Then stir in to thicken. Add deep-fried potatoes; stir in only
to reheat. Serve at once. VARIATION: After step 5, for color, add 1
tablespoon green peas, parboiled.

Ingredients:

3 Dried black mushrooms
1 Carrot
1 lb Potatoes
Cornstarch
Oil for deep-frying
2 tb Oil
1/2 ts Salt
1 tb Sherry
1/2 c Stock
1 ts Cornstarch
1/2 ts Sugar
1 ts Soy sauce
1 tb Water

Serves:

4 Servings
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