Stir-fried potato slivers with chillies and Sichuan pepper (Qiang tu dou si) from Sichuan Cookery by Fuchsia Dunlop

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Notes about this recipe

  • Ro_ on October 23, 2019

    I hadn't made a Chinese recipe for potato slivers before, but had potatoes to use up so thought I'd give it a go. I grated the potatoes in my food processor, left them in cold water until I was ready to use them, and then drained them and dried them further with a tea-towel. The overall dish was good, the chilli/Sichuan pepper flavouring is subtle but very nice. I found I needed to add quite a bit of salt to get the balance of seasoning right. Note: this recipe made soft (but with a bite), oily potato slivers rather than golden, crispy ones - I'm not sure if that was the idea or not (I find it hard to get a wok super-hot on my hob), but it was still very good and my partner particularly liked it.

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