Sichuan Stir-Fried Potatoes Recipe by Eva Pau

Sichuan Stir-Fried Potatoes by Eva Pau is a delightful dish that showcases the bold and spicy flavors of Sichuan cuisine. Thinly sliced potatoes are stir-fried to perfection with a mix of garlic, ginger, and Sichuan peppercorns, creating a dish that's both crispy and flavorful. The addition of chili paste adds a fiery kick, making it a perfect side dish for those who enjoy a bit of heat. Serve it alongside steamed rice or as part of a larger meal to enjoy the full spectrum of Sichuan flavors.

Ingredients

• 2 large red skinned potatoes
• 2 tablespoons oil
• 1 tablespoon Sichuan peppercorns
• 2 thin slices of ginger (minced)
• 2 cloves garlic (minced)
• 3-6 dried red chilies (de-seeded and chopped)
• 1 long red or green hot pepper (de-seeded and julienned)
• 1 teaspoon light soy sauce
• ½ teaspoon sugar
• 1 teaspoon white vinegar
• 1/2 teaspoon sesame oil
• 1 tablespoon chicken stock (or water)
• Salt to taste
• 1 scallion (chopped)

METHOD

1. Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear).
2. Drain and set aside, but don’t let them sit longer than 20 minutes, as they’ll turn brown.
3. Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don’t burn).
4. When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
5. Over medium heat, add the ginger, garlic scallion and chilies to the oil. Cook for a minute, and add the potatoes.
6. Turn the heat up to high and stir-fry for 30 seconds.
7. Add the soy sauce, sugar, vinegar, sesame oil, and salt.
8. Stir-fry everything for a minute and cover for 45 seconds.
9. Uncover, stir in the scallions, and serve!

Pro Tip: Keep potatoes crisp by not over-soaking (max 20 mins!).

Watch Full Recipe Video