Main Dish

U.S. Potatoes Kung Pao

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  • Serves: 4
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  • U.S. Frozen Straight Cuts – 400 grams
  • Green Bell Peppers – 50 grams
  • Red Bell Peppers – 50 grams
  • Onion – 30 grams
  • Fried Peanuts – As needed
  • Spring Onions – As needed
  • Dried Chili Peppers – 2 pieces
  • Light Soy Sauce – 1 teaspoon
  • Dark Soy Sauce – 2 teaspoons
  • Oyster Sauce – 2 teaspoons
  • Finely Chopped Ginger – 1 inch of ginger
  • Cooking Oil – As needed


To make U.S. Fries

  • Put cooking oil to cover all the U.S. Frozen Straight Cuts and heat the oil to 180°C or 350°F.
  • In this hot oil, put the frozen potato immediately and fry them according to the product descriptions. (No need to defrost the frozen potato before frying)
  • When the fries turn into golden brown, take them out from the pan and set aside.


To make U.S. Potatoes Kung Pao

  • In a pan, leave 1 tablespoon of oil and scoop out all the excess oil which is used to makes potato fries.
  • To make it more aromatic, sauté dried chili peppers for a few second and take them out.
  • Sauté chopped ginger in this oil.
  • Add red and green bell peppers and onions which are all cut in small square shapes.
  • For flavor, add light soy sauce, dark soy sauce, oyster sauce and stir.
  • Add fries to the pan and stir- fry them thoroughly for a few minutes to mix all the Kung Pao ingredients together.
  • Add the stir- fried mixture to the serving plate, garnish with some fried peanuts, spring onions and then U.S. Potatoes Kung Pao is ready to be served.


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