30 minutes
A crispy and tangy potato stir-fry with the distinctive, numbing heat of Sichuan peppercorns.
teaspoons
teaspoons
teaspoons
Chinkiang Black Vinegar
teaspoons
MSG
teaspoons
Yukon Gold Potato
0 oz
teaspoons
tablespoons
Sichuan Peppercorns
teaspoons
Dried Red Chiles, snipped into ½-inch segments with seeds shaken out
each
Garlic Clove, minced
each
Jalapeño, thin slivers
to taste
Red Chili Oil
teaspoons
1. Make the Sauce
In a small bowl, combine the soy sauce, sugar, kosher salt, Chinkiang black vinegar, and MSG. Mix well until the sugar and salt are dissolved. Set this mixture aside.
2. Prepare the Potatoes
Peel the potatoes and slice them into thin 1/16-inch slices, then julienne these slices into matchstick-sized pieces. Rinse the potato slivers several times in a bowl of water until the water runs clear. Drain the potatoes in a colander or perforated metal bowl.
3. Parboil the Potatoes
Pour about 2 cups (480 mL) of boiling water over the potato slivers and let them sit for about 2 minutes. Drain them well, shake off any excess water, and sprinkle with ½ teaspoon of kosher salt. Pat them dry with a tea towel.
4. Infuse the Oil
Heat your wok or skillet over high heat until a drop of water evaporates immediately upon contact. Add the vegetable oil and reduce the heat to medium. Add the Sichuan peppercorns and dried chiles, and stir-fry them for about 2 minutes, or until they darken slightly and become fragrant.
5. Stir-Fry the Potatoes
Increase the heat back to high and add the minced garlic and half of the prepared sauce. Stir-fry for about 30 seconds. Then, add the potato threads and optional chile slivers. Pour in the remaining sauce and stir-fry everything quickly for another 30 seconds to a minute, ensuring the potatoes are evenly coated and heated through.
6. Finalize and Serve
Remove the wok from the heat. Taste the dish and add more salt if needed. If you prefer an extra kick of heat, stir in the optional Red Chili Oil. Serve the stir-fry immediately while it's hot and crispy.
Mix in ground pork or beef after the peppercorns and chilies, and add doubanjiang (fermented bean paste) along with the soy sauce. Serve with a sprinkle of Sichuan peppercorn powder for an extra numbing effect.
Add thinly sliced proteins like beef, chicken, or tofu at step 4, stir-frying until cooked before adding the garlic and ginger. This adds a hearty element to the dish.
Add roasted peanuts and diced bell peppers for a Kung Pao twist. You might also include Sichuan bean paste for a more authentic flavor.
If you usually keep it vegetarian, consider adding thinly sliced proteins like chicken, beef, or tofu. Marinate them in a mix of soy sauce, Shaoxing wine, and a touch of sesame oil before stir-frying to infuse the dish with additional flavor.
Seafood like shrimp or squid can be added after the Sichuan peppercorns and chilies are fragrant, quickly stir-fried until just cooked before proceeding with the rest of the recipe.
Julienne the potatoes into uniform matchsticks and soak in cold water to remove excess starch for a crispy texture.
After soaking, thoroughly pat the potatoes dry to prevent sogginess during stir-frying.
Serve the stir-fry right after cooking to enjoy the crispiness of the potatoes.
If necessary, cook the potatoes in batches to avoid overcrowding and ensure even crisping.
Heat the wok until smoking slightly before adding oil ('longyau') to create a non-stick surface and ensure proper stir-frying temperature.
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