|Nutritional Guidelines (per serving)|
Potatoes are boiled and stir-fried in this spicy Szechuan dish. If Szechuan peppercorns are not available, try substituting a bit of chile paste which is available in Asian markets and the ethnic section of many grocery stores). Alternately, sprinkle the potatoes with red pepper flakes near the end of cooking.
- 4 large potatoes
- 1 Spring onion (green onion, scallion)
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine, dry white wine or dry sherry
- 2 tablespoons chicken broth (low sodium is best)
- 1/2 teaspoon sugar
- 2 tablespoons oil for stir-frying, or as needed
- 1/2 teaspoon crushed Szechuan peppercorn
Have a bowl of cold water handy.
Wash the potatoes, do not peel unless necessary.
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.