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Suanla Tudousi (Hot-and-Sour Sichuan Stir-Fried Potatoes) Recipe
Ingredients (13)
- 1 large or 2 medium waxy potato (about 10 ounces; 280g), such as red bliss or round white, peeled and cut into 1/16-inch-thick matchsticks
- 4 dried Chinese chiles (about 4g total), stemmed and seeded
- Kosher salt
- 1 teaspoon (5ml) Chinkiang black vinegar
- 1/2 teaspoon light Chinese soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon MSG or Totole Granulated Chicken Soup Mix (see note)
- 1 teaspoon dried Sichuan peppercorns
- 1 scallion (15g), ends trimmed and cut into 2-inch segments
- 2 medium garlic cloves (10g), thinly sliced
- 1 long red hot chile pepper (about 1 ounce; 30g) , stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)
- 1 long green hot chile pepper (about 1 ounce; 30g), stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)
- 1/4 cup (60ml) neutral oil, such as peanut, canola, or vegetable oil
Directions
Learn how to make this recipe at Serious Eats