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Monday, August 25, 2014

Stir-fry Potato Strips ( 炒土豆丝)



Sichuan Stir-fry Potato Strips ( 炒土豆丝)




Ingredients:

4 (about 300g) potatoes, cut into thin strips
60g carrot, cut into thin strips
50g Sichuan preserved vegetable, cut into thin strips
65g red capsicum, cut into thin strips
2 cloves garlic, chopped finely
2 shallots, chopped finely
2 dried chilli, cut into half and soaked to soften 
1/2 tsp Sichuan peppercorns
1 tbsp oil
1/2 tsp sesame oil
1 sprig of coriander leaves,cut into 2 cm lengths

Seasoning:
1 tbsp black vinegar or to taste
1 tbsp light soy sauce
1/2 tsp sugar
salt & pepper to taste

  • Soak potato strips in a bowl of cold water for about 5 - 10 minutes and rinse to wash away the starch.  Repeat three times.  Drain well.
  • Heat oil in a wok until hot, toss in the Sichuan peppercorns.  Discard the peppercorns immediately once they smell aromatic.  Toss in the dried chillies and chopped garlic and shallots and fry under medium-low heat until fragrant. 
  • Add in potato and  carrot strips together with Sichuan preserved vegetable and stir fry on high heat for about 5 minutes.  If they begin to stick to the wok, add a little water. Add in seasoning  and keep frying until the potato strips no longer taste raw but still a little crunchy.  Lastly toss in the red capsicum strips and drizzle in sesame oil.  
  • Garnish with coriander leaves.
  • Before serving, sprinkle some toasted sesame over the potato strips.

16 comments:

  1. A simple dish yet resulted such a delicious homey dish! I love it.

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  2. Yumm.... This is one of my favourite dish other than the saucy version.
    Hope you're going to have a fabulous week ahead.
    Blessings, Kristy

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  3. Veronica, I never thought of cooking potatoes this way. This dish looks good and I am very sure it is very tasty. Have got to try it!

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  4. I like potato strips stirfry! A simple yet very satisfying and delicious dish, Veronica.

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  5. Hi Veronica,

    This is so nice and simple. Love this homely dish.

    Zoe

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  6. Veronica...mmmmm, yum yum yummy...this dish is so enticing... i must try this some days and hopefully its the gals "will-eat" food too.. :)

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  7. I've seen this dish in my Chinese channel. So the potato remain crunchy or should it be cook until soft?

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    Replies
    1. The potato strip should be crunchy. That is why they are cut into thin strips. Let me know how they turn out, okay.

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  8. I don't usually think of potato strips with Asian food but you've definitely proven me wrong Veronica! :D

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  9. Veron... soaking them in cold water is to make them crunchy ? I like this style of cooking with black vinegar ;) i must this out .WB loves potatoes ;)

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    Replies
    1. Elin, that's right, by soaking and rinsing removes the starch in the potato. Without the starch, the potato will be crunchy when stir fried. By the way I forgot to mention that they won't taste exactly like potato anymore when cooked this way. Do try and let me know ok?

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  10. hi veronice, i'm getting curious too about the texture after cooking. I've just read your comments to elin and gert....i find this dish interesting

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    Replies
    1. Hi Lena, let me know if you like the texture of the potato if you were to cook this dish.

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  11. What a great use of potato in a Chinese dish! It was my favourite dish from my grandma, when I saw this it brought back memories of her homecooked dishes.

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  12. Hi Vetonica,
    This potato dish looks appetitzing. Love the vibrant colors in this dish.
    mui

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  13. Hi Veronica

    At first glance I thought this was penne!!! Love this idea :)

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