sichuan potatoes

Sichuan stir-fried potatoes -- a much-loved recipe in China that may not be as well known in the US but you'll be surprised how easy to make and good it is!

Sichuan Stir-Fried Potatoes

potatoes

Sichuan peppercorns

ginger ((minced))

garlic ((minced))

chilies

soy sauce

sugar

white vinegar

sesame oil

chicken stock ((or water))

Salt

scallion ((chopped))

Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.

Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.

Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!

Sichuan Shredded Potatoes are a great way to eat potatoes and are ready in 15 minutes. Just don't burn your tongue!

Sichuan Shredded Potatoes

sized Russet Potatoes

t salt

T canola, grapeseed or peanut oil

T white vinegar

t sugar

t chili paste

t chili flakes (at your discretion)

t chili oil

scallions

Peel potatoes and slice lengthwise into 1/8&#8242; ovals, (approximately). Now stack the ovals and slice into thin, narrow strips. Place potatoes into a bowl and cover with water and salt for 5 minutes. Drain and pat dry on paper towels.

Heat oil in a wok or large skillet over high heat. Add potatoes and stir until potatoes are covered with oil. Put in remaining ingredients, plus 1 T water, then cook for 5 minutes, stirring continuously to prevent the potatoes from sticking to the pan and becoming overcooked. These potatoes do not get gold and crispy. Their crunchiness is derived from the potatoes not becoming too soft. Kind of like an al dente noodle.

Add most of the minced scallions and stir for a few seconds. Garnish with the rest of the scallions.

Spicy good is always up my alley :D 
The potatoes look lip smacking good!

I've never seen a Chinese potato dish before! These sound amazing!

One of our favorite dishes. As you know the boys love that tongue numbing heat so they are always on board with delicious recipes like this. Just pinned!

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Sichuan Stir-Fried Potatoes

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Top 2 sichuan potatoes recipes from across the web

The most viewed sichuan potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sichuan Stir-Fried Potatoes

Sichuan Shredded Potatoes

The most viewed sichuan potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine