Potatoes are boiled and stir-fried on this spicy Szechuan dish. If Szechuan peppercorns are not available, attempt substituting a little of chile paste (available in Asian market segments and also the ethnic area of numerous grocery store stores). Alternately, sprinkle the potatoes with red-colored pepper flakes close to the finish of cooking.
Serves 4
Ingredients:
•4 big potatoes
•1 spring onion (green onion, scallion)
•1 tablespoon soy sauce
•2 teaspoons Chinese language courses rice wine, dried out whitened wine or dried out sherry
•2 tablespoons chicken broth (low-sodium is best)
•1/2 teaspoon sugar
•2 tablespoons essential oil for stir-frying, or as needed
•1/2 teaspoon crushed Szechuan peppercorn
Preparation:
Have a bowl of chilly drinking water handy. scrub the potatoes, do not peel unless necessary. minimize the potatoes into slim matchstick-sized strips. when you are cutting, spot the matchstrips to the chilly drinking water to soak. When finished, rinse the matchsticks below chilly operating drinking water and drain (this can help eliminate surplus starch).
Fill a big saucepan with sufficient drinking water to include the potatoes. carry to some boil and include the potatoes. Boil the potatoes for two minutes, making use of cooking chopsticks or tongs to separate the pieces. Drain.
Wash and mince the spring onion. inside a little bowl, combine jointly the soy sauce, wine or sherry, chicken broth and sugar. arranged aside.
Heat the wok more than medium-high to higher heat and include oil. once the essential oil is ready, include the crushed peppercorn and stir-fry right up until aromatic (about 30 seconds). include the potatoes and stir-fry right up until browned (2 minutes).
Add the sauce and also the spring onions. Cook, stirring, for two – three extra mins to heat through. Serve hot.
Serves 4
Ingredients:
•4 big potatoes
•1 spring onion (green onion, scallion)
•1 tablespoon soy sauce
•2 teaspoons Chinese language courses rice wine, dried out whitened wine or dried out sherry
•2 tablespoons chicken broth (low-sodium is best)
•1/2 teaspoon sugar
•2 tablespoons essential oil for stir-frying, or as needed
•1/2 teaspoon crushed Szechuan peppercorn
Preparation:
Have a bowl of chilly drinking water handy. scrub the potatoes, do not peel unless necessary. minimize the potatoes into slim matchstick-sized strips. when you are cutting, spot the matchstrips to the chilly drinking water to soak. When finished, rinse the matchsticks below chilly operating drinking water and drain (this can help eliminate surplus starch).
Fill a big saucepan with sufficient drinking water to include the potatoes. carry to some boil and include the potatoes. Boil the potatoes for two minutes, making use of cooking chopsticks or tongs to separate the pieces. Drain.
Wash and mince the spring onion. inside a little bowl, combine jointly the soy sauce, wine or sherry, chicken broth and sugar. arranged aside.
Heat the wok more than medium-high to higher heat and include oil. once the essential oil is ready, include the crushed peppercorn and stir-fry right up until aromatic (about 30 seconds). include the potatoes and stir-fry right up until browned (2 minutes).
Add the sauce and also the spring onions. Cook, stirring, for two – three extra mins to heat through. Serve hot.
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