25 minutes
A quick and flavorful stir-fry featuring crispy potato slivers enhanced with aromatic Sichuan peppercorns and dried red chiles.
teaspoons
teaspoons
teaspoons
Chinkiang Black Vinegar
teaspoons
MSG
teaspoons
Yukon Gold Potato, peeled and julienned
0 oz
teaspoons
tablespoons
Sichuan Peppercorns, whole
teaspoons
Dried Red Chiles, snipped into ½-inch segments, seeds removed
each
Garlic Clove, minced
each
Jalapeño, thin slivers
slices
Red Chili Oil, optional
teaspoons
1. Make the Sauce
Combine the soy sauce, sugar, kosher salt, Chinkiang black vinegar, and MSG in a small bowl. Set this mixture aside.
2. Prepare the Potatoes
Peel and cut the potatoes into ¹/16-inch-thick slices, then julienne into matchstick-width pieces. Rinse the slivers under cold water until the water runs clear, removing excess starch. Parboil the potato slivers by pouring boiling water over them and sprinkling with kosher salt. Pat them dry thoroughly.
3. Stir-Fry Aromatics
Heat your wok or skillet over high heat until a drop of water evaporates upon contact. Add the vegetable oil to the hot wok, followed by the Sichuan peppercorns and snipped dried chiles. Stir-fry over medium heat until they darken and release their aromatic fragrance, about two minutes.
4. Cook Potatoes
Increase the heat to high and add the minced garlic, letting it sizzle for a few seconds. Pour in half of the prepared sauce, then immediately add the potato slivers and optional fresh chile slivers. Stir-fry for about 30 seconds, ensuring the sauce coats the potatoes evenly. Add the remaining sauce and continue to stir-fry briefly.
5. Final Adjustments and Serve
Taste the dish and adjust the salt if needed. Add a drizzle of Red Chili Oil for an extra kick if desired. Serve immediately while hot and fragrant.
Using the same technique, replace potatoes with carrots and infuse the oil with star anise and extra ginger for a different aromatic profile.
Infuse the oil with cumin seeds and smoked chiles, then quickly cook shredded pork for a dish with a Mexican flair.
Swap out the Sichuan flavorings for a Mediterranean twist with lemon zest and garlic, frying zucchini for a crispy, refreshing side dish.
Marinate thin strips of beef, then apply the same quick-cooking technique, finishing with a sauce made from oyster sauce, soy sauce, and aromatics.
Add color and nutrition by mixing in some red bell peppers, thinly sliced carrots, or green beans with the potatoes.
Use a thermometer to monitor the oil temperature; it should be around 325°F (163°C) for the initial fry, and 375°F (190°C) for the second. The correct temperature is crucial for achieving the desired crispiness without burning.
This technique is a game-changer for crispiness. Fry the potatoes twice—first to cook them through, then to crisp them up. Allow them to cool slightly between fries so the exterior can set up before going in for that final crisping.
Use a starchy potato like Russets for this recipe. They crisp up better than waxy varieties when fried due to their high starch content.
Don’t rush the Sichuan peppercorns and dried chiles. Toast them until fragrant to release their flavors fully. If you can find them, using facing heaven chiles and freshly ground Sichuan peppercorns will give you the most authentic flavor profile.
Serve immediately after cooking to enjoy the maximum crispiness. As with most fried items, they will start to lose their crisp texture as they sit.
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