Sichuan Style Stir-fried Potatoes
Ingredients
- 600 gPotato (cut into thin matchsticks)
- 3 pcGarlic (finely minced)
- 2 pcHot chili pepper (sliced, seeds removed)
- 1 tspSichuan peppercorn (crushed)
- 3 tbspPeanut oil
- 2 tbspsoy sauce
- 3 tbspRice vinegar
- 1 tspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced on the bias)
- 1 tspsesame seeds (toasted)
- 15 gFresh ginger (peeled and finely minced)
Method
Crispy potato matchsticks coated in a dark, glossy glaze. The Sichuan pepper and chili provide a sharp, vibrating heat that wakes up the palate.
- 1
Peel the potatoes and cut them into very thin sticks, like regular matchsticks. Rinse them three times in clear water to remove all the starch: the water must end up perfectly clear.
- 2
Plunge the sticks into boiling water with a tablespoon of rice vinegar for 2 minutes. We're looking for an 'al dente' texture: the stick should be flexible but still crunchy to the bite.
- 3
Heat the peanut oil in a wok until it smokes slightly. Toss in the garlic, ginger, chili, and Sichuan pepper. As soon as the smell of the chili stings the nose and the garlic browns, move on to the next step.
- 4
Add the well-drained potatoes. Stir-fry over high heat, stirring constantly. Stir in the sugar, soy sauce, and the rest of the vinegar. The sauce should reduce instantly to glaze each stick.
- 5
Turn off the heat. Sprinkle with sliced green onions and sesame seeds. Serve immediately while the potatoes are still steaming and firm.
Frequently asked questions
How do you get this dish right?
- The secret is in the rinsing: if you leave the starch, you'll get a sticky mess instead of crunchy matchsticks.
- Don't over-boil the potatoes; they must remain firm as they finish cooking in the wok.
How long does this dish keep?
This dish does not store well as it loses its crunch. Consume immediately.
