Szechuan Potato Stir Fry (Tu Dou Si)

2 medium waxy potatoes (red skin preferred)
2 garlic cloves, peeled
1 thumb-sized piece ginger, julienned
2 spring onions, finely shredded
1 red pepper, julienned
2–3 dried red chillies
1 teaspoon Sichuan peppercorns
Vegetable oil

The Seasoning
1 tablespoon light soy sauce
1–2 tablespoons white rice vinegar
½ teaspoon sugar
Pinch salt
½ teaspoon sesame oil

PREPARATION

1. Peel the potatoes and cut into very fine matchsticks (julienne), keeping them long and even.
2. Place the shredded potatoes into a bowl of cold water with a pinch of salt and a splash of vinegar. Soak for 20 minutes to remove excess starch.
3. Drain and pat the potatoes dry thoroughly with kitchen paper.

COOKING

1. Heat a wok over medium heat and add Sichuan peppercorns and dried chillies with oil, frying gently to infuse the oil.
2. Once fragrant, strain out the spices and return the flavoured oil to the wok.
3. Add the garlic and ginger and fry briefly to release their aroma, then remove to prevent burning.
4. Increase the heat and add the shredded potatoes, stir frying gently for 2–3 minutes so they remain crisp.
5. Add the julienned red pepper and continue stir frying for about 1 minute.
6. Return the garlic, ginger and fried spices to the wok.
7. Season with light soy sauce, vinegar, sugar, salt and sesame oil.
8. Add the spring onions and toss everything together briefly.
9. Serve immediately while the potatoes are still crisp and aromatic.

School of Wok Tips

• Use waxy potatoes for better texture and less starch.
• Soaking is essential to achieve a crisp finish rather than a mushy one.
• Do not overcook the potatoes—they should stay slightly crunchy.
• This dish is about aroma, not heat, so avoid burning the spices.

FAQs

Why soak the potatoes in water and vinegar?
This removes excess starch and helps maintain a crisp texture during stir frying.

Is this dish spicy?
No, it is more aromatic than spicy, with Sichuan peppercorns providing fragrance rather than heat.

Can I prepare this in advance?
Yes, it can be served at room temperature and often tastes even better after resting.