Sichuan stir-fried potatoes

This is my version of hot and sour Sichuan stir-fried potato, or Suanla Tudousi. I first tasted this dish in primary school, served over rice at a friend's home. The key tip to success in this recipe is not to overcook the potatoes, so they retain some texture.

Sichuan stir-fried potatoes Credit: Kitti Gould

• serves

  4

• prep

  25 minutes

• cook

  5 minutes

• difficulty

  Mid

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Ingredients

• 3–4 red potatoes
• ½ carrot
• ½ red capsicum
• ½ onion
• 4 spring onions
• 4 large garlic cloves
• 1 tsp Sichuan peppercorns, to your taste
• 2 tbsp oil
• dried chilli peppers, to your taste
• pinch of salt
• pinch of sugar
• 2 tbsp soy sauce
• 4 tbsp white vinegar

Instructions

1. Peel the potatoes and cut them into long matchsticks, try to keep them at a similar length. Use a mandolin slicer for best results. Place the potatoes into a large bowl and cover with cold water. Soak for 15 minutes, to remove excess starch.
2. Meanwhile, julienne the carrot and capsicum to a similar size to the potato. Thinly slice the onion, spring onion and garlic. In a mortar and pestle, lightly bruise the Sichuan peppercorns.
3. Drain the potatoes and rinse twice to remove additional starch. Heat the oil for stir-frying in a large wok or frying pan over medium heat. Add the Sichuan peppercorns and dried chilli peppers to the pan and cook until fragrant, then remove from the pan with a slotted spoon and discard (this adds a hint of flavour to the oil!)
4. Increase the heat to medium-high and add the garlic and onion and cook, stirring briefly before adding the julienned potatoes. Cook, stirring, for 1-2 minutes, then add the carrot and capsicum with a pinch of salt and sugar.
5. Continue to stir-fry until the vegetables are almost cooked, then add the soy sauce and vinegar to the pan and toss well to combine.
6. To serve, spoon the Sichuan stir-fried potatoes onto a serving platter and garnish with the spring onion.

Note

• For success in this recipe, ensure all your ingredients are measured and ready to add to the wok as the recipe moves very quickly once you start cooking!

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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