Spicy Kung Pao Potato with Broccoli
What Started it all:
Peanuts, Broccoli, potatoes, skillet
<em>Get ready to enjoy this bold and flavorful Spicy Kung Pao Potato with Broccoli that will surely ignite your taste buds with its fiery personality!</em>
Ingredients
- 1 cup peanuts
- 4 cups broccoli florets
- 4 large potatoes, diced
- 1/4 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, chopped
- 4 dried red chilies
- Salt to taste
- Cooked rice, for serving
Instructions
- Heat a skillet over medium heat.
- Add the peanuts to the skillet and toast them until they are lightly browned. Remove and set aside.
- In the same skillet, heat the vegetable oil over medium-high heat.
- Add the diced potatoes and cook until they are golden and crispy. Remove and set aside.
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, cornstarch, and sesame oil. Set aside.
- In the same skillet, add the minced garlic, ginger, and dried red chilies. Sauté for a minute until fragrant.
- Add the broccoli florets and cook until they are tender-crisp.
- Pour in the sauce mixture and stir until the sauce thickens.
- Add the crispy potatoes back to the skillet and toss to coat with the sauce.
- Stir in the toasted peanuts and chopped green onions.
- Season with salt to taste.
- Serve the spicy Kung Pao potato and broccoli over cooked rice.