Peel and chop potatoes into long slices, the kind that end up being 'French Fries'. Dump these in a saucepan filled with 3 cups of water, a tablespoon of salt and bring to boil.
Remove the potatoes once they are slightly cooked. Strain and set aside.
In a bowl, mix chilli sauce, pepper, ½ teaspoon salt, 1½ tablespoon cornstarch. Whisk well, add to the potatoes and coat each piece well.
Heat 4 tablespoons oil in a non-stick pan. Once the oil is hot enough, fry the potatoes till they are crispy. You can even deep fry the potatoes.
In a separate pan, heat 1-2 tablespoon oil. Add ginger, garlic, green chilli and half the chopped spring onion. Sauté.
Add the onion, capsicum and cook till onion is slightly pink and capsicum has shrivelled a bit. We don’t want to lose the crunchiness of the veggies.
In a bowl, mix the soya sauce, tomato sauce, vinegar and the red chilli sauce. Whisk through and add to the vegetables. Stir well.
Dilute the remaining cornstarch in ½ cup of water and slowly pour into the vegetables. Stir constantly. I say gradually because the recipe calls for a sauce thick enough to coat the potatoes but you may want some gravy. In case of the latter, you will need less of the cornstarch mix.
Add the potatoes, remaining spring onions and mix gently, ensuring the potatoes are coated with the sauce. Adjust the seasoning, add a dash of sugar to cut the tanginess and serve hot.