This recipe has Vitamin C as 578% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 16.3% of RDA
• Carbs: 16.4% of RDA
• Fat (total lipid): 24.4% of RDA
• Fiber: 21.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 6.8% of RDA
• Sodium: 17.1% of RDA
• Sugar: 42.5% of RDA
• Vitamin A (IU): 94.1% of RDA
• Vitamin B6: 78.4% of RDA
• Vitamin C: 578% of RDA
• Iron: 2.3% of RDA
• Magnesium: 21.8% of RDA
• Manganese: 14.4% of RDA
• Niacin: 27.6% of RDA
• Potassium: 35.0% of RDA
• Zinc: 7.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
45.0
g
45.035
Calories
326
325.599
Fiber
5.96
g
5.958
Iron
0.454
mg
0.454
Protein
7.60
g
7.599
Sodium
256
mg
256.182
Sugars
15.9
g
15.949
Fat (total lipid)
14.9
g
14.941
N
0
0
yukon gold potato|corn flour|olive oil|spring onion|ginger (ground)|garlic (fresh)|red chili sauce|red chili pepper (fresh/large)|green chili pepper (fresh/large)|soy sauce (regular)|vegetable stock|white vinegar|schezwan pepper
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PREPARATION
Preparing the Potatoes
1.
Cut the potatoes in wedges. Keep the potatoes in cold water for 30 mins.
2.
Drain them and add cornflour, salt and pepper. Mix well.
3.
Heat oil for shallow frying the potatoes.
4.
Fry in a wok or kadai until the potatoes are crisp and browned. Drain on paper towels.
Preparing the Sauce
5.
Remove the extra oil from the wok, keep about 1 tbsp oil in the wok or kadai.
6.
Add onions, green chilies, ginger and garlic and stir fry on a high heat for a minute or two.
7.
Add the crushed schezwan pepper and black pepper.
8.
Stir fry for one or two minutes.
9.
Add the soy sauce, red chili sauce, salt and sugar.
10.
Stir and then add water or veg stock and let the sauce come to a simmer.
11.
Mix 1 tbsp corn starch with 1 or 2 tbsp water to a smooth paste.
12.
Add the corn starch paste and chopped celery.
13.
Simmer for a few minutes till the the sauce begins to thicken.
14.
Add the fried potato wedges. toss them well in the sauce.
15.
Garnish with spring onion greens or chopped celery and serve the schezwan chilli potatoes hot with veg fried rice, veg hakka noodles or with your choice of bread or with naan or rotis.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
To cut down on cook time, I use two flat pans to cook the potatoes, which cuts the time in half.
2.
Don't take the "2 TBSP corn flour" too seriously. I usually put about one dozen potato wedges into a bowl, add 1 TBSP of corn flour, and toss until the wedges are evenly coated. This means I end up using more than 2 TBSP of corn flour.
3.
When I make my wedges, each wedge has a thinner edge and a thicker edge (meaning it looks triangular when you look at a wedge from the side). This is so the thinner edge gets brown and crispy during cooking and the thinner edge does not. The resulting texture/taste is great.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 326
Protein 7.60 g
Carbohydrates 45.0 g
Iron 0.45 mg
Fiber 5.96 g
Calcium 7.36 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
