Stir-fried Potato Slivers with Chili and Sichuan Pepper
What works well with peas, works equally well with potatoes. :)
Stir-fried Potato Slivers with Chili and Sichuan Pepper
Adapted from Every Grain of Rice by Fuchsia Dunlop
Ingredients:
4-5 dried chiles
400 g potatoes, peeled and thinly sliced cross-wise
2 Tbsp cooking oil
1/2 tsp whole Sichuan pepper
1/2 tsp sesame oil
salt
Method:
Break open the chiles and remove the seeds. Heat a wok or skillet over high heat. Add the oil, chiles and Sichuan pepper and fry briefly until fragrant and the chiles start to darken. Add the potatoes and stir-fry until hot and no longer taste raw. Add salt to taste, stir in the sesame oil and serve.
Adapted from Every Grain of Rice by Fuchsia Dunlop
Ingredients:
4-5 dried chiles
400 g potatoes, peeled and thinly sliced cross-wise
2 Tbsp cooking oil
1/2 tsp whole Sichuan pepper
1/2 tsp sesame oil
salt
Method:
Break open the chiles and remove the seeds. Heat a wok or skillet over high heat. Add the oil, chiles and Sichuan pepper and fry briefly until fragrant and the chiles start to darken. Add the potatoes and stir-fry until hot and no longer taste raw. Add salt to taste, stir in the sesame oil and serve.
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