Recipe: Sichuan Stir Fried Shredded Potatoes
We had ordered this potato dish at a Sichuan restaurant over a decade ago and since then, I’ve been making at home. When you think of Chinese food, you hardly think of potatoes. And when you think of potatoes, you hardly think of a dish that isn't deep fried, baked or mashed.
For this dish, the Russet potatoes are cut to the size of matchsticks, soaked in salted water then stir fried with peppercorns, dried red chilies, sugar and vinegar, giving it a sweet, salty, sour and spicy flavor. The process of soaking the potatoes in salty water prevents it from turning color, and it removes the excess starch. The texture should be slightly crunchy like a very al dente pasta.
If you want the dish spicier, chop up the chilis before stir frying (which allows the seeds to be free and create havoc on your tongue). If you want it mild, keep them whole. If your mouth wants to be on fire, throw in 9 chopped chili peppers, as it’s so addicting you'll keep eating as you cry burning tears of joy.
Instructions with Photos:
To cut the potatoes into matchsticks, first cut the potato in half on the longest side.
Then cut the potato vertically into the thinnest strips you possibly can. Some of my photos look old because they are - I posted this recipe probably a decade ago, and only updated some of the photos. Hence the watermark on some of them (I had a blogger stealing my photos/recipes, but that’s another story for never).
THEN cut those strips into matchsticks into the thinnest strips you possibly can. Leave them long like noodles.
Place matchsticks into a bowl of salty water. Soak for at least 10 minutes. Then drain and rinse well.
See how the potatoes don't lose their bright white color?
Sichuan numbing peppercorns are normally found in Asian supermarkets. Try to find packages that have vibrant red numbing peppercorns rather than the brownish ones as those are less fragrant.
In a wok on medium high heat, combine oil, ginger, garlic, chilies and peppercorns. Heat until aromatic (30 seconds), then add potatoes. Stir fry for about 4 minutes, then add sugar and vinegar.
If you can find Chinkiang vinegar, great. If you forget which kind of vinegar it is by the time you arrive to the store, don't worry. Plain white vinegar is fine, as some people prefer the dish with white rather than black for a more subtle flavor.
Stir fry until potatoes are al dente, then add salt to taste.
Garnish with green onions, serve hot.
Sichuan Stir-Fried Shredded Potatoes
servings: 2-4 difficulty: easyINGREDIENTS:
3 medium size Russet potatoes, peeled and cut into matchsticks
1 tsp. salt (add to water for soaking potatoes)
2 tsp. cooking oil
1 tsp. ginger, minced
1 garlic clove, minced
3 dried red chilies
1 Chinese longhorn pepper, sliced thinly (optional)
1 tsp. Sichuan peppercorns
1 tsp. sugar, more to taste
2 Tbsp. Chinkiang vinegar, more to taste (use white vinegar as a substitute)
salt to taste
chopped green onion for garnish
INSTRUCTIONS:
Peel the potatoes and cut into matchsticks. Feel free to use a Mandolin if you have one. Place matchsticks in a large bowl, add enough water to cover. Sprinkle 1 tsp. of salt into the water, soak at least 10 minutes. Rinse and drain well.
If you want the dish on the milder side, simply remove the seeds from the dried chili peppers before using. In a wok or large skillet on medium high heat, add oil, ginger, garlic, chilies, and peppercorns. Heat until aromatic (30 seconds).
Add potatoes. Stir fry for around 4 minutes, add sugar and vinegar. Continue to stir fry until al dente, add salt to taste. Garnish with green onions, serve hot.