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    Crispy Sichuan Potato Stir-Fry

    clock-icon30 minutes
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    Pixicook editorial team

    A crispy and tangy potato stir-fry with the distinctive, numbing heat of Sichuan peppercorns.

    Ingredients for Crispy Sichuan Potato Stir-Fry

    units in
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    units in
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    serves
    4 peoplechevron
    serves
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    Soy Sauce

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Chinkiang Black Vinegar

    teaspoons

    Substitute chevron-down

    MSG

    teaspoons

    Substitute chevron-down

    Yukon Gold Potato

    0 oz

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Sichuan Peppercorns

    teaspoons

    Substitute chevron-down

    Dried Red Chiles, snipped into ½-inch segments with seeds shaken out

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Jalapeño, thin slivers

    to taste

    Substitute chevron-down

    Red Chili Oil

    teaspoons

    Substitute chevron-down

    How to Make Crispy Sichuan Potato Stir-Fry

    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.

    Variations

    Mapo Potato Stir-Fry

    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.

    Protein-Enhanced Sichuan Potato Stir-Fry

    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.

    Kung Pao Potato Stir-Fry

    Add roasted peanuts and diced bell peppers for a Kung Pao twist. You might also include Sichuan bean paste for a more authentic flavor.

    Incorporate Different Proteins

    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 Sichuan Potato Stir-Fry

    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.

    Pitfalls and tips

    Preparation of Potatoes

    Julienne the potatoes into uniform matchsticks and soak in cold water to remove excess starch for a crispy texture.

    Drying the Potatoes

    After soaking, thoroughly pat the potatoes dry to prevent sogginess during stir-frying.

    Serving Immediately

    Serve the stir-fry right after cooking to enjoy the crispiness of the potatoes.

    Cook in Batches

    If necessary, cook the potatoes in batches to avoid overcrowding and ensure even crisping.

    Wok Temperature

    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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