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Crispy Sichuan Potato Stir Fry

Prep: 20 mins

Cook: 10 mins

Crispy and aromatic shreds of potato to 'wake up' the appetite

  • 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

How To Make Crispy Sichuan Potato Stir Fry

INSPIRED BY OUR TIPS AND RECIPES?

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  • 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

How To Make Crispy Sichuan Potato Stir Fry

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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