Shredded Potato Stir Fry
A delicious and authentic sichuan and regional recipe for Shredded Potato Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 2 (9 oz / 250 g) red potatoes (julienned (or yukon potatoes))
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 1/4 teaspoon ground Sichuan peppercorns ((Optional))
- • 3 dried Chinese chilli peppers
- • 2 spring onions (sliced)
- • 1 Chinese long chilli pepper (thinly sliced (or 1 small sweet peppers))
- • 1 tablespoon Chinkiang vinegar
- • 2 teaspoon light soy sauce
- • 1/2 teaspoon sugar
- • 1/2 teaspoon chicken bouillon ((or 1/4 teaspoon salt))
Preparation Steps
Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.
When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.
Heat oil in a large frying pan over medium-high heat until hot.
Add the dried chilli pepper and spring onions. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.
Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.
Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.