Kimchi Fusion
Ingredients
- McCain Chilli Garlic Potato Pops 100g
- Oil 1 tbsp
- Mustard Seeds A pinch
- Onion (chopped) 1 tsp
- Ginger (Chopped) 1/2 tsp
- Cabbage (diced) 1 tbsp
- Carrot (diced) 1 tbsp
- Diced capsicum (Red&Green) 1 tbsp
- Onion (diced) 1 tbsp
- Soya Sauce 1/2 tsp
- Red Chilli Paste 1 tsp
- Salt To taste
- Sugar 1/2 tsp
Cooking Method
- Deep fry McCain Chilli Garlic Potato Pops at 175°C for 3 minutes.
- Heat oil in a wok. Add mustard seeds and let splutter.
- In the wok, add chopped onions and ginger. Sauté for a minute.
- Add diced vegetables and sauté
- Add red chilli paste and soya sauce. Sauté for 30 sec & add the seasoning.
- Add fried McCain Chilli Garlic Potato Pops and toss well to coat properly.
- Serve hot.
