Top-ranked recipe named "Deep-Fried Potatoes and Carrots"
Try this Deep-Fried Potatoes and Carrots recipe, or contribute your own. "Corn" and "Vegetables" are two tags used to describe Deep-Fried Potatoes and Carrots.
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. From
There are no reviews yet for Deep-Fried Potatoes and Carrots. Be the first to review it!
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
There are no reviews yet. Be the first!