Stir-fried Potato Slivers with Chiles and Sichuan Pepper

Stir-fried Potato Slivers with Chiles and Sichuan Pepper

I'm not very fond of eating whole potatoes, as they can be rather bland. But dice them up (like in this Indian cauliflower dish) and it's a totally different matter. These stir-fried potato slivers with chiles and Sichuan pepper (the title of the recipe says it all, really) are very quick to make and should make a nice side dish to a steak. Maybe one could also turn this into a potato salad for a bbq.

Stir-fried Potato Slivers with Chiles and Sichuan Pepper

Source: Land of Plenty by Fuchsia Dunlop


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


- Peel the potatoes and cut them as evenly as possible into very thin slices. Then lay these slices flat and cut them into very fine matchstick slivers. Soak for a few minutes in plenty of cold, slightly salted water to remove excess starch. You can also use a mandoline or the coarse grater in a food processor to slice the potatoes.

- Just before cooking, drain the potatoes in a colander, shaking out as much water as possible.

- Season the wok, then add 2 Tbsp of oil and swirl it around over a medium flame until hot but not smoking. Add the chiles and Sichuan pepper and stir-fry briefly until the oil is fragrant and spicy. Add the potatoes, turn the heat up, and stir-fry vigorously for 4-5 minutes, seasoning with salt and maybe a pinch of sugar to taste (about 1/2 tsp will do). When the potatoes are hot and cooked but still al dente, remove from the heat, stir in the sesame oil, and serve.


Debinhawaii said...

Looks delicious and I bet it has a ton of great flavor!

Mary said...

Don't you love her cookbooks? This is my kind of meal. I find it very hard to resist the flavors of Sichuan. I also appreciate that you didn't attempt to dumb down the type of pepper used in this recipe. I love the way Sicuan pepper numbs the tongue. This was very nice indeed!

Mary said...

I think my original comment was lost in the ether. I basically complimented you on not altering the ingredients that make this such a perfect example of Sichuan cooking. It is a very nice recipe.

Joanne said...

I'm really a sweet potato lover deep down but I like white potatoes when they are nice and crispy. Love the spiciness of these!