ER JING TIAO SEEDS RECIPES

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SPICY AND SOUR SICHUAN-STYLE STIR-FRIED POTATOES RECIPE ...



Spicy and Sour Sichuan-Style Stir-Fried Potatoes Recipe ... image

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon's shredded stir-fried potatoes.

Provided by Hetty McKinnon

Yield 4 servings

Number Of Ingredients 10

1¼ lb. large potatoes (any kind), peeled
2 Tbsp. vegetable oil
4 small dried chiles (such as er jing tiao or chile de árbol), torn, seeds removed if desired, or 1 tsp. crushed red pepper flakes
1 tsp. Sichuan peppercorns
4 garlic cloves, coarsely chopped
2 scallions, thinly sliced
1 Tbsp. plus 1 tsp. black (Chinkiang) vinegar
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
Small handful of cilantro leaves with tender stems
Steamed white rice (for serving)

Steps:

  • Cut a thin slice from base of each potato. Stand potatoes on flat bases and slice lengthwise into ?"-thick planks. Working with a few planks at a time, stack potatoes and slice into long ?"-thick matchsticks. (Alternatively, use a mandoline fitted with the julienne attachment.) Place in a large bowl and pour in cold water to cover; let soak 10 minutes. Swish potatoes around with your hands to release some starch, then drain well and pat dry.
  • Heat oil in a large skillet or wok over medium-high. Cook chiles and Sichuan peppercorns, stirring constantly, until aromatic, about 1 minute. Add garlic and cook, stirring, until fragrant, about 20 seconds. Immediately add potatoes; cook, tossing constantly, until potatoes are wilted and crisp-tender but not browned, about 5 minutes. Remove from heat and stir in scallions, vinegar, and salt.
  • Transfer stir-fry to a plate and top with cilantro. Serve with rice.

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