Wednesday, November 23, 2011

Stir-Fried Potato Slivers with Chiles and Sichuan Pepper

This recipe cooks surprisingly quickly for potatoes, thanks to the fine slicing. I expected it to have a bit of heat, but you don't notice it until you get a bit of the numbing aftertaste from the peppers and then the warmth of the chiles.

Stir-Fried Potato Slivers with Chiles and Sichuan Pepper (from Land of Plenty)

1 1/2 lbs potatoes
peanut oil
6 dried chiles, preferably Sichuanese
1 tsp whole Sichuan pepper
1 - 2 tsp sesame oil

1. Peel potatoes and cut them into very fine matchstick slivers (you can use a mandoline or coarse grater on a food processor).
2. Soak potatoes for a few minutes in cold, lightly salted water to remove excess starch.
3. Drain potatoes.
4. Season a wok, then add 2 tbsp of peanut oil and swirl over medium flame until hot but not smoking. Add chiles and Sichuan pepper and stir-fry until oil is fragrant and spicy.
5. Add potatoes, turn heat up and stir-fry vigorously for 4 - 5 minutes, seasoning with salt and a pinch of sugar to taste.
6. When potatoes are hot and cooked but still al dente, remove from heat, stir in sesame oil, and serve.

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