Sichuan Potato Stir Fry

This is one of my all time favourites. This dish is actually commonly served in Chinese homes, but rare to find in Chinese restaurants. I have tried this before but my potatoes became soggy and mushy. But Tina had a great tip and I have since made this on my own with success! This is a really easy stir fry that only takes about 5 mins in the wok.

Sichuan Potato Stir Fry

Tina's Tips:

• To prevent potatoes from going soggy, mix a bit of salt to the potatoes prior to cooking to draw out some of the moisture.

Ingredients:

• 1 teaspoon Sichuan peppercorn

• 2 Tablespoons dried chilli

• 1 lb russet or white potatoes (~2 large) chop into match stick

• 1 cup sweet red pepper or carrot match sticks

• 2 green onions chopped

• 2 tablespoons vegetable oil

• 1 Tablespoon Chinese vinegar

• 1 teaspoon salt

Directions:

1. Chop potatoes into match sticks.
2. Place potatoes in cold water for a few minutes to settle out of of the starch. Drain out water.
3. Add salt and gently mix by hand. Let sit for a few minutes. Drain out water.
4. Turn heat to high. Add oil to to wok. Then add peppercorn and dried chilli.
5. Stir fry until chilli darkens (dark red) and oil turns golden (~1-2 min).
6. Add potatoes (remember to drain out as much water as possible to prevent splatter).
7. Stir fry on high for 3 minutes.
8. Add vinegar and stir fry for 1 minute. 
9. Add sweet red pepper and green onion and turn off heat, but keep the wok on the burner. 
10. Stir fry for 1 minute, then remove from heat.

Chop potatoes into match sticks.

Place potatoes in cold water for a few minutes to settle out of of the starch. Drain out the water.

Add salt and gently mix by hand. Let sit for a few minutes. Drain out water.

Turn heat to high. Add oil to to wok. Then add peppercorn and dried chilli.

Stir fry until chilli darkens and oil turns golden (~1-2 min).

Add potatoes (drain out as much water as possible to prevent splatter). Stir fry on high for 3 minutes.

Add vinegar and stir fry for 1 minute.  Add sweet red pepper and green onion and turn off heat,   but keep the wok on the burner.  Stir fry for 1 minute, then remove from heat.

Easy!