This tasty recipe was developed for us by Susan of Susan’s Savour-It!
This popular Szechuan tender-crisp potato appetizer originates from Qingdao, China. Dried red chilies and Szechuan peppercorns combine for its signature tongue-numbing spicy sensation with lemony overtones in this garlicky, savoury, tangy dressing. Serve warm or cold.
- 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)
- 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.
- 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.
- 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.
Look for the chilies, peppercorns and vinegar in an Asian supermarket.
Recipe developed by Susan Ng for Produce Made Simple.