Sichuan Hot And Sour Potato Recipes

CHINESE POTATO STIR-FRY (酸辣土豆丝)

Steps:

• Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
• Rinse the potato strips under tap water to remove excess starch. Drain them very well.
• Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
• Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
• Add black rice vinegar and salt . Give everything a quick stir then dish out.
• Serve it warm with rice, along with other meat/vegetable savoury dishes.

SICHUAN HOT AND SOUR POTATO

Steps:

• Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
• Drain potatoes and pat dry.
• Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
• Serve garnished with cilantro leaves.

SICHUAN STIR-FRIED POTATOES

Steps:

• 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). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
• Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). 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.
• Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!

SPICY AND SOUR JULIENNED POTATO SALAD WITH SICHUAN PEPPER

Steps:

• In a large saucepan, combine the potatoes, 6 cups water and 1 tablespoon salt. Bring to a boil over medium-­high and cook, stirring occasionally, until the potatoes are tender-crisp, 3 to 4 minutes. Drain the potatoes in a colander and rinse with cold water until cool to the touch. Toss the potatoes and shake the colander to remove as much water as possible, then pat dry with paper towels.
• In a medium bowl, toss together the potatoes, vinegar, sesame oil and sugar. Pile the scallion whites on top of the mixture but do not stir them in. Set a fine-mesh strainer across the bowl.
• In an 8-inch skillet over medium, heat the grapeseed oil, Sichuan peppercorns, árbol chilies and paprika (if using), stirring, until fragrant and the peppercorns begin to pop, 1 to 2 minutes. Immediately pour the mixture into the strainer over the scallion whites and potatoes; discard the solids in the strainer.
• Add the fresh chili to the potato mixture and toss. Taste and season with salt, then transfer to a serving dish. Top with the scallion greens and cilantro.