Spiced potato sliver salad (Qiangban tudousi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 108) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on December 18, 2016

    We tried this recipe tonight using the broccoli variation--broccoli is cut into florets, blanched, and then stir-fried in the same way as the potato slivers. This made a good side dish as it was less spicy than everything else we served, but overall was not extremely flavorful. I think this dish really relies on a good salting and a generous pour of sesame oil. I would like to try this with potato as I suspect the thin potato slivers would allow for better distribution of the salt, oil and spices.

  • kitchen_chick on May 03, 2016

    Great with sweet dishes like hot-and-numbing dried beef.

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