Hot and Sour Potatoes

2 lbs Yukon Gold or white baby potatoes 4 tbsp vegetable oil 1/2 medium onion, finely chopped 1 tbsp minced or grated fresh ginger 1/2 sweet red pepper, thinly sliced 1/2 sweet green pepper, thinly sliced 4 tbsp Knorr Hot and Sour Sauce 2 tbsp soy sauce 1 tsp cornstarch 1/2 cup water 1/4 tsp granulated sugar 2 tbsp finely chopped fresh coriander leaves 2 tbsp chopped green onions with greens

Wash potatoes, place in saucepan and cover with water. Cover pan, boil over high heat. Reduce heat to medium low and cook potatoes until just tender but not mushy, about 12-15 minutes. Cool, peel and halve them if they are too large. Using a wooden skewer, poke a few holes in each potato for sauce to soak in.

Warm oil in deep non-stick skillet over medium high heat. Add onions, ginger, sweet peppers and sauté 2 minutes. Add potatoes and sauté, stirring gently occasionally for 10 minutes until potatoes are lightly browned.

Meanwhile mix Knorr Hot and Sour sauce, soy, cornstarch, water, sugar, fresh coriander and green onions in small bowl.

When potatoes are done, pour in sauce, mix briefly for 30 seconds and remove from heat. Transfer to a bowl and serve.

Tip: You can substitute sliced chicken for the potatoes using the same basic recipe.

Makes 4 servings.