Sichuan Stir Fried Potatoes
Inspird by a dish we enjoyed at a restaurant in Osaka, this Sichuan stir fried potatoes has a bit of heat, plenty of crunch and a ton of flavors. A great side dish!
- 3 large potatoes
- 2 tablespoons peanut oil
- 1 tablespoon sesame seed oil
- 1 tablespoon Sichuan peppercorns (see notes after the recipe)
- 2 red chilies (plus more for garnish) sliced
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 3 tablespoons black vinegar (see notes after the recipe)
- sliced scallions to garnish
- toasted sesame seeds to garnish
- Peel the potatoes and julienne.
- Dump the julienned potatoes in a bowl and cover with water. Let sit for 10 minutes to allow the potatoes to expel starch. Drain well.
- Heat the cooking oils in a wok or frying pan.
- Before the oil starts to smoke, fry the Sichuan peppercorns and chilies.
- When the oil is smoking, add the garlic and chilies. Stir fry for about half a minute. Make sure to keep the contents of the wok or frying pan moving to avoid burning the garlic.
- Pour in the soy sauce and stir in the sugar.
- Pour in two tablespoons water. Stir.
- Add the potatoes and stir fry until the potatoes are coated with oil and sauce.
- Cover the wok or frying pan tightly for half a minute without turning down the heat.
- Uncover the wok or frying pan, drizzle in the black vingear and stir the potatoes thoroughly.
- Tip the contents of the wok into a serving plate.
- Garnish the Sichuan stir fried potatoes with sliced chilies, scallions and sesame seeds.
- Serve immediately.
Sichuan peppercorn (available in Asian groceries) is not related to pepper. It is reddish in color and has lemony overtones. It leaves a tingly numbness in the mouth. Chinese black vinegar (also available in Asian groceries) is made from glutinous rice and malt. It comes in sweetened and unsweetened versions. The black vinegar used in this recipe is unsweetened. Based on recipes from China Sichuan Food and The Woks of Life.
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