szechuan potato stir-fry

Preparation time 30 minutes, plus standing Cooking time 15 minutes 500 g potatoes 1 tablespoon groundnut oil 6 garlic cloves, roughly chopped 1 tablespoon peeled and finely chopped fresh root ginger 2 tablespoons finely chopped pickled ginger 2 teaspoons dried chilli flakes tablespoon golden caster sugar 2 tablespoons Shaoxing rice wine 2 teaspoons chilli oil 2 teaspoons ground Szechuan peppercorns salt and white pepper Peel the potatoes, then cut into very thin matchsticks and place in a large bowl with 2 teaspoons salt.

Cover with cold water and leave to stand for 8-10 minutes. Drain thoroughly and pat dry with kitchen paper.

Heat the oil large nonstick wok or frying pan over a high heat. Add the garlic, fresh ginger, pickled ginger and chilli flakes and stir-fry for about 30 seconds. Season with salt and white pepper, then add the potatoes and gently stir-fry for a minute or so until well coated with the spices and flavourings.

Add the sugar and rice wine and continue to stir-fry for about 8-10 minutes until most of the water has evaporated and the potatoes are tender. Add the chilli oil, scatter over the Szechuan pepper and serve immediately.

For Chinese-style potato salad, place 500 g peeled, diced and cooked potatoes in a wide salad bowl with 6 thinly sliced spring onions, 1 deseeded and thinly sliced red chilli, small handful of finely chopped coriander leaves and deseeded and finely diced red pepper. In a separate bowl, mix together tablespoons light mayonnaise, 1 tablespoon each of clear honey, light soy sauce and sesame oil and 1 teaspoon Chinese five-spice powder. Stir to mix well, season with salt and pepper to taste and pour over the potatoes. Toss to mix well and serve.

qingquang

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