Sichuan Potato Stir-Fry (酸辣土豆丝)
This Sichuan potato stir-fry is a satisfyingly spicy, sour, and crunchy dish. It only requires a few ingredients and takes less than 20 minutes to prepare!
Servings: 4 servings
Calories: 154kcal
Ingredients
- 2 potatoes (about 500 grams)
- 1 tbsp oil
- 1.5 tsp Sichuan peppercorns adjust to taste, Note 1
- 3 cloves garlic minced
- 2 dried chilis or use chili flakes, Note 2
- 1/2 tsp salt adjust to taste
- 1 tbsp vinegar
- 2 tsp sesame oil
- scallions for garnish
Instructions
- Thinly julienne the potatoes by hand or with a mandolin slicer. Let the potatoes sit in a bowl of water while the other ingredients are prepared.
- Mince the garlic, slice (and optionally deseed) the chilis, and julienne the scallion.
- Heat the oil in a wok or large pan over medium heat. Add in the Sichuan peppercorns and chili. Fry them until fragrant. Be careful not to burn the ingredients.
- Remove the Sichuan peppercorns and chilis from the wok/pan. Add the garlic and fry until fragrant.
- Drain the julienned potatoes and add them to the wok/pan. Stir fry until the potatoes are nice and tender, but still crisp.
- Mix in the salt, vinegar, sesame oil, and scallions and turn off the heat. You can optionally mix in the peppercorns and chilis rom the beginning as well.
Notes
- If using premade Sichuan peppercorn oil, use about a tablespoon in place of the whole peppercorns.
- You can substitute the dried chilis for about 1/2 to 1 tsp of dried chili flakes. Add the chili flakes at the end with the salt, vinegar, etc. to prevent the flakes from burning.