Homestyle Szechuan Shredded Potatoes

Serves 4-6

325

Homestyle Szechuan Shredded Potatoes

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Ingredients

• 4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled
• Kosher salt
• 1 tbsp (15 mL) cooking oil
• 1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
• 6 dried Szechuan red chilies
• 3 cloves garlic, minced and divided
• 2 tbsp (30 mL) Chinkiang black vinegar
• 1 tbsp (15 mL) soy sauce
• 1 tsp (5 mL) sugar
• 1 tbsp (15 mL) sesame oil
• 1/3 tsp (2 mL) sea salt
• 1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Instructions

1. Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.
2. Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.
3. Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

Notes