SICHUAN STIR-FRIED POTATOES
Sichuan stir-fried potatoes -- a much-loved recipe in China that may not be as well known in the US but you'll be surprised how easy to make and good it is!
Provided by Judy
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
- Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
- Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!
Nutrition Facts : Calories 325 kcal, Carbohydrate 44 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 214 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
POTATOES, PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes; slice in food processor.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
- Chop whole onion, and add to potatoes as they cook.
- Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
- Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 488 milligrams, Sugar 14 grams
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
NORTHEASTERN POTATO, EGGPLANT AND PEPPERS
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
Provided by Julia Moskin
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
- In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
- Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
- Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams
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