Chinese Sichuan Stir-Fried Potatoes Recipe

 

Components:

.  Three medium-sized potatoes, peeled and thinly sliced

. Three tablespoons of vegetable oil

. Three minced cloves of garlic

. One tablespoon of finely chopped ginger

. One green onion, cut into two stems

. Smashed peppercorns from Sichuan: one teaspoon

. Dehydrated Red 2–3 chopped and deseeded chilies

. Two tablespoons of soy sauce

. One tablespoon of vinegar

. One teaspoon of sugar

. Salt: to taste

. New Add cilantro as a garnish.

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Instructions:

1. Firstly, chop the potatoes.

After peeling, thinly slice the potatoes. To get rid of extra starch, soak the slices in cold water for roughly ten minutes. After draining, pat them dry.

2. Stir-fried potatoes:

In a wok or big skillet, heat the vegetable oil over medium-high heat. Stir-fry the sliced potatoes until they become crisp and golden brown. After removing extra oil, set it aside.

3. Aromatic substances:

If necessary, add a little extra oil to the same pan. Add chopped dried red chilies, chopped ginger, chopped garlic, chopped green onions, and crushed Sichuan peppercorns. Stir-fry until fragrant, about one minute.

4. Mix Tastes:

Put the stir-fried potatoes back in the skillet. Combine the aromatics thoroughly.

5. Sauce Mixture:

Combine the soy sauce, vinegar, sugar, and a little amount of salt in a small bowl. Cover the potatoes with this sauce mixture. Mix everything until thoroughly combined.

6. Serve and garnish:

If preferred, garnish with more green onions and fresh cilantro. Toss it one last time.

7. Warm Up Serving:

Spoon the hot Sichuan stir-fried potatoes onto a serving plate. Savor the strong, fiery flavors!

Crispy potatoes and the unique flavor of Sichuan peppercorns combine to create a delicious and filling stir-fry in this recipe. To suit your taste, increase or decrease the amount of spice.