Ingredients
250 g (about 1/2 lb) potatoes, 100 g (about 3.5 oz) cherry tomatoes, 50 g (about 1.75 oz) each onion and green bell pepper.
Seasonings
1 teaspoon salt, 1/2 tablespoon each sugar and rice vinegar, 1 tablespoon ketchup, 2 teaspoons water starch slurry, 750 ml (about 3 cups) vegetable oil (about 50 ml/3 tablespoons will be absorbed).
Steps
1. Wash and peel the potatoes, then cut them into 1 cm (about 1/2 inch) thick half-round slices. Deep-fry in oil heated to 70% hot (about 350°F/175°C) until golden brown and cooked through, then remove and drain excess oil. Wash the cherry tomatoes, onion, and green bell pepper, then slice them into small pieces.
2. Heat a wok over high heat and add a small amount of oil. First, add ketchup, sugar, rice vinegar, and salt, along with a splash of water, and stir until you have a well-balanced sweet and sour tomato sauce. Then add the sliced onion, tomato, potato, and green bell pepper, and stir-fry until cooked through. Finally, thicken with a thin cornstarch slurry, drizzle with a bit of oil for shine, and serve immediately.