DEEP-FRIED POTATOES AND CARROTS

Deep-Fried Potatoes And Carrots image

Number Of Ingredients 13

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3 black, dried mushrooms
1 carrot
1 pound potato
cornstarch
oil for deep-frying
2 tablespoons oils
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup Stock, Chicken or favorite stock
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water

Steps:

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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves