
Crispy Sichuan Potato Stir Fry
Crispy and aromatic shreds of potato to 'wake up' the appetite
Ingredients
1 large red skinned potatoes, peeled and julienned
3 thin slices of ginger
3 cloves garlic, crushed
1 long red or green pepper, julienned
3 tablespoons oil
1 tablespoon Sichuan peppercorns
3-6 dried whole red chilies (or chopped)
1 teaspoon light soy sauce
1 teaspoon sugar
4 tablespoons white vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 spring onion, thinly sliced
1 bunch coriander to garnish
1 small chilli, thinly sliced to garnish
Method
Preparation
- Peel and julienne the potatoes. Soak them in cold water and 2 tablespoons of white vinegar for 20 minutes. Then drain dry and set aside.
Cooking
Heat oil in a wok over medium heat, and add Sichuan peppercorns and dried whole chillies. Fry for 1-2 minutes, or just till ingredients are fragrant.
Remove from the oil and set aside.
Over high heat, add the ginger and garlic to the oil. Cook for a minute, and add the potatoes. Fry for a few minutes, till slightly softened, then add the peppers. Fry for another 1-2 minutes. Add the soy sauce, sugar, vinegar, sesame oil, remaining 2 tablespoons of vinegar, and salt. Stir-fry for another 2 minutes.
Remove from heat and garnish with spring onions, chilli, and coriander
How To Make Crispy Sichuan Potato Stir Fry
1 large red skinned potatoes, peeled and julienned
3 thin slices of ginger
3 cloves garlic, crushed
1 long red or green pepper, julienned
3 tablespoons oil
1 tablespoon Sichuan peppercorns
3-6 dried whole red chilies (or chopped)
1 teaspoon light soy sauce
1 teaspoon sugar
4 tablespoons white vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 spring onion, thinly sliced
1 bunch coriander to garnish
1 small chilli, thinly sliced to garnish
Preparation
- Peel and julienne the potatoes. Soak them in cold water and 2 tablespoons of white vinegar for 20 minutes. Then drain dry and set aside.
Cooking
Heat oil in a wok over medium heat, and add Sichuan peppercorns and dried whole chillies. Fry for 1-2 minutes, or just till ingredients are fragrant.
Remove from the oil and set aside.
Over high heat, add the ginger and garlic to the oil. Cook for a minute, and add the potatoes. Fry for a few minutes, till slightly softened, then add the peppers. Fry for another 1-2 minutes. Add the soy sauce, sugar, vinegar, sesame oil, remaining 2 tablespoons of vinegar, and salt. Stir-fry for another 2 minutes.
Remove from heat and garnish with spring onions, chilli, and coriander