|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potatoes are boiled and stir-fried in this spicy Szechuan dish. If Szechuan peppercorns are not available, try substituting a bit of chili paste —available in Asian markets and in the international food section of many grocery stores. Alternately, sprinkle the potatoes with red pepper flakes near the end of cooking.
Gather the ingredients.
Wash the potatoes, do not peel unless necessary, and have a bowl of cold water handy.
Cut the potatoes into thin matchstick-sized strips. As you are cutting, place the match strips into the cold water to soak. When finished, rinse the matchsticks under cold running water and drain (this helps remove excess starch).
Fill a large saucepan with enough water to cover the potatoes. Bring to a boil and add the potatoes.
Boil the potatoes for 2 minutes, using cooking chopsticks or tongs to separate the pieces. Drain.
Wash and mince the spring onion.
In a small bowl, mix together the soy sauce, wine or sherry, chicken broth and sugar. Set aside.
Heat the wok over medium-high to high heat and add oil. When the oil is ready, add the crushed peppercorn and stir-fry until aromatic (about 30 seconds). Add the potatoes and stir-fry until browned (2 minutes).
Add the sauce and the spring onions. Cook, stirring, for 2 to 3 more minutes to heat through. Serve hot.