Potato stir-fry Chinese style- easy Sichuan recipe
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- čas přidán 7. 04. 2023
- Yesterday, I had lunch at a Chinese restaurant serving Sichuan cuisine in Auckland, and the stir-fried potatoes (tudou si / 土豆丝) were simply delightful.
The potato strips are crunchy, much like julienned carrots, which is a different texture and mouthfeel than French fries.
After returning home, I created a recipe to make whenever we wanted.
I went to an Asian grocery store to purchase some dried chili, Sichuan peppercorns, and spring onions.
It is a well-balanced vegetarian dish with hot and sour flavors and the aroma of Sichuan spices, making it an excellent side dish. Moreover, it is incredibly easy to prepare and can be stir-fried in ten minutes, provided the potatoes are already soaked and washed.
Here is a detailed step-by-step guide to my recipe, which I want to share.
Enjoy!
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/potato-sti... )
Ingredients:
600g potatoes, cut into thin strips
1 stalk of spring onions, white and green sections, separated
5 cloves garlic, sliced
4 dried chilies, seeds removed
2 tsp Sichuan peppercorns
1 tsp salt
1.5 tbsp black vinegar
2 tbsp light soy sauce
2 tsp sugar
2 tbsp vegetable oil
1 tbsp Lao Gan Ma chili oil
Method:
- Wash and peel the potatoes, then slice them into thin strips of equal size.
- Place them in a pot of cold water and wash them thoroughly several times to remove the excess starch.
- Soak the shredded potatoes in cold water for twenty minutes, which helps to attain a crunchy texture.
- Remove the potatoes and drain them in a colander
- Slicing the garlic cloves into thin pieces.
- Cut the spring onion into thick rings and separate the green and white sections.
- Cut the dried chilies into short sections and remove the seeds if you prefer less spicy.
- Heat the vegetable oil in a pan. Add the Sichuan peppercorns and let it fry over low heat for two minutes.
- Strain the oil through a wire mesh strainer to remove the peppercorns.
- Heat the peppercorn oil and the chili oil in a wok. Sauté the white section of the spring onions (green onions), dried chilies, garlic, and ginger until aromatic.
- Add the drained potatoes.
- Stir-fry the potatoes over medium-high heat until they are crisp and tender.
- Season the potatoes with salt, sugar, black vinegar (Chinkiang vinegar), and light soy sauce.
- Finally, add the green section of the spring onion and stir-fry for an additional thirty seconds. Serve.
#土豆丝 #PotatoStirFryChineseStyle
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Website: tasteasianfood.com/
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Hi, You can download the recipe and read more about potato stir-fry at my food blog: tasteasianfood.com/potato-stir-fry-chinese-style/ 😀
Hi KP, a nice simple dish easy to replicate, but I wonder no Doubanjiang?
As a part-Irish person, I thought I knew potatoes. Then I had the opportunity to have this dish. It turns out, I knew nothing about potatoes. Thank you for sharing a recipe for a dish that changed the way I thought about a food I've spent my whole life eating. ❤
Was reading a novel where the main character ate some potato stir-fry and the author described it so deliciously that I had to look up some recipes.
Sounds and seems like an amazing dish, I'll try to get my hands on the ingredients and make some at home.
This looks good - have never thought to use potatoes in a Chinese stir fry. Will definitely try this!
I love this cold shredded potatoes or todu when I was in Fuzhou, Fujian Province
我住在重庆的时候在附近的小饭店经常吃了这菜，我非常喜欢。芝麻油，四川辣椒就是我最喜欢的，在家都有，期待自己也做这个菜。现在偶然碰到了这视频让我很开心，谢谢你☺️ greetings from Hungary 🇭🇺
谢谢你的支持😊
Looks very tasty. If I can find the right peppercorns, I will try it for sure! Thank you!
The biggest skill in this was doing stir fry with an induction cooker. I had one with a cheap frying pan and the temperature was very difficult to control because of the induction cooker's almost instant heating!
Tq for this recipe. Any substitute for Szechuan pepper corns?
There is no substitute because it has a very special flavor. The closest is to use black pepper.
💙 😸
I found this, but a little bit different because the other recipe was with vinegar
I have a question to put out to the channel community: Why wash the potatoes and then peel them ? Why not peel the potatoes and then wash them ? Where's the logic in washing the spuds, if your're going to peel them anyway ?
When I buy potatoes they are quite dirty, so it's better to wash them first, and then again after. Not such a big deal, really.. 😆
It's a professional way, to do this . Logical 😂
When you peel the potatoes without washing first some soil gets on the potatoes. I should know, I mostly don't wash the spuds first, not as clean as the professionals. Optional.
@@AmberJan. Totally concur w/you. I was about to say "Go ahead eat dirt, soil or/& whatever traveled in the crate w/the potatoes"😆 but you said it very proper😊. I love washing my potatoes 😁
@@LusciousBlackQueenHaha thank you, me too! And it only takes a minute.. 🥰