45 minutes
A spicy and flavorful Sichuan dish featuring crispy potatoes stir-fried with an aromatic mix of peppers, celery, and fermented black beans.
Russet Potatoes, peeled and cut into 1/2-inch-thick half-moon slices
0 lb
as needed
teaspoons
Ground Sichuan Chile
teaspoons
teaspoons
Whole Sichuan Peppercorns
teaspoons
Dried Chiles, snipped into 1/2-inch pieces, seeds shaken out
each
Fermented Black Beans, coarsely chopped
tablespoons
Sichuan Chili-Bean Paste
tablespoons
Scallions, thinly sliced, white and green parts separated
each
Garlic Clove, thinly sliced
each
Chiles, seeded and cut into 1-inch pieces
each
Bell Pepper, seeded and cut into 1-inch pieces
each
Celery Stalk, cut into 1/2-inch-thick slices
each
Chinese Celery Stalks, cut into 1-inch lengths
each
tablespoons
to taste
Shaoxing Wine
tablespoons
1. Prepare Potatoes
Peel the potatoes and cut them into 1/2-inch-thick half-moon slices.
2. Fry Potatoes
Heat 2 cups of vegetable oil in a wok or deep pan until it reaches 340°F (170°C). Fry the potato slices in batches for about 3 minutes each until golden brown and crispy. Drain on a paper towel.
3. Alternative Potato Cooking
Alternatively, preheat oven to 400°F (200°C), coat potato slices lightly with oil, and bake on a sheet for 20 to 25 minutes, flipping once.
4. Combine Spices
While the potatoes are cooking, combine sugar, ground Sichuan chile, and ground cumin in a small bowl and set aside.
5. Infuse Oil
Heat a tablespoon of oil over low heat in the wok. Add Sichuan peppercorns and let them sizzle for 3 to 4 minutes until they darken and infuse the oil. Remove the peppercorns with a slotted spoon.
6. Stir-fry Dried Chiles
Add the dried chiles to the infused oil and stir-fry for about 30 seconds until they release their fragrance.
7. Add Black Beans and Chili Paste
Turn up the heat to medium-high. Add fermented black beans and Sichuan chili bean paste to the wok. Stir-fry for about 30 seconds until the paste releases its flavorful red oil.
8. Stir-fry Aromatics and Vegetables
Add the scallion whites, garlic slices, fresh chiles, and celery. Stir-fry everything together for another 30 seconds until the vegetables become aromatic.
9. Add Soy Sauce and Potatoes
Increase the heat to high and pour in the soy sauce. Add the crispy potato slices back into the wok and stir to coat them evenly with the sauce.
10. Sprinkle Sugar Mixture
Sprinkle the sugar mixture over the potatoes and toss until they are hot and well-coated.
11. Add Shaoxing Wine
Add the Shaoxing wine, stirring to deglaze the bottom of the wok until the wine's aroma is present.
12. Garnish and Serve
Sprinkle the scallion greens over the top and serve immediately.
Swap out the potatoes for thinly sliced chicken, beef, or tofu. Cook the protein first until it is crispy and set aside. Follow the same Sichuan seasoning and cooking method for the vegetables, then recombine with the protein to serve.
Use the Sichuan seasoning and vegetable preparation, but toss it all with cooked noodles instead of potatoes. This creates a hearty main dish with the signature flavors of the original recipe.
Incorporate diced chicken, peanuts, and dried chilies into the stir-fry. Adjust the sauce by adding a touch of dark soy sauce and a bit of vinegar for a tangier taste that mimics Kung Pao chicken.
Add shrimp or small pieces of fish to the stir-fry. The key is to not overcook the seafood. Add it towards the end of the cooking process, just until it's cooked through.
Replace potatoes with eggplant chunks. Eggplant absorbs flavors well and can become nicely crispy when cooked properly. You might need to adjust the cooking time, as eggplant cooks faster than potatoes.
Select waxy or all-purpose varieties like Yukon Golds for this dish, which hold their shape and get crispy.
Cook potatoes in batches to ensure they fry to a crisp instead of steaming.
Dish out the stir-fry straight from the wok to maintain the crispy texture of the potatoes.
Aim for a julienne or matchstick cut for the potatoes, peppers, and celery to ensure even cooking and consistent bite.
Use a generous hand with potent seasonings like garlic and Sichuan peppercorns, but taste and adjust as needed.
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