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Spicy and Sour Sichuan-Style Stir-Fried Potatoes
Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon's shredded stir-fried potatoes.
👥 4 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Cut a thin slice from base of each potato. Stand potatoes on flat bases and slice lengthwise into ⅛"-thick planks. Working with a few planks at a time, stack potatoes and slice into long ⅛"-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.
2
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.
3
Transfer stir-fry to a plate and top with cilantro. Serve with rice.
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