Curried Gluten and Potatoes

This would star as a delicious side dish or perhaps as a main dish, too.
 

2 lg potatoes
4 C water
1- 20 oz can vegetable scallops
2 Tbsp oil
2 tsp curry powder
1 1/2 tsp sugar

Cook potatoes with skins on. Cool, peel, and cut into chunks to make 2 cups. Drain scallops, reserving the liquid. Cut into one inch pieces. In hot wok add oil, curry, potatoes, and scallops. Stir fry for 2 minutes. Add the sugar and reserved liquid. Cook covered until the sauce begins to thicken.

Submitted by Eileen Lapree

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