Stir-Fried Julienned Potatoes with Chili Pepper
Try making this common Chinese household recipe: Stir-fried julienned potatoes with chili pepper (尖椒土豆丝). Most Chinese families have a version of this they enjoy.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound of yellow
- white
- or red potatoes (about 2 medium ones)
- 1 tablespoon Sichuan peppercorns
- 1 green onion (chopped into thin slices)
- 2 tablespoons vegetable oil
- 2 to 4 green and red chili pepper
- 1 teaspoon kosher salt
- 2 tablespoons distilled white vinegar
Instructions
- 1
Peel off the potatoes’ skin and cut them (julienne) into equal sized matchsticks.5 Soak them in cold water for about 5 minutes to further remove starch from potatoes. Wash and drain thoroughly.
- 2
Wash the green onions and chop it into small pieces.
- 3
Wash the fresh chili peppers (if using). Cut it open and discard the seeds. Then cut the chili peppers into long thin slices. For dried chili pepper, break it into half and discard the seeds.
- 4
Heat the 2 tablespoons of vegetable oil over medium heat in a skillet or wok. When the oil is getting warm, add the Sichuan peppercorns and let cook for a few minutes until most of the peppers have turned to a darker hue but not burnt (see images). Use a wood or metal spatula to scoop out the cooked peppercorns and discard.
- 5
With the oil still hot, add the chili peppers and green onions to the wok. Stir for half a minute then add the drained potato matchsticks. Immediately stir, toss, and mix everything evenly for a few seconds.
- 6
Increase the heat to medium-high or high and add the 1 teaspoon of kosher salt. Continue stirring and tossing to cook the potato matchsticks evenly and to prevent them from sticking to the pan. After about 3 minutes, when the potatoes are mostly cooked and have a glossy look, add the 2 tablespoons of white vinegar. Continue stirring and tossing for a minute, then transfer to a plate.