Stir-fried potato slivers with chiles and Sichuan pepper (Qiang tu dou si) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 297) by Fuchsia Dunlop

  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • potatoes
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  • EYB Comments

    See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • 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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