Stir-fried potato strips are so full of flavor when you cook them right and now you can learn how to in a really easy way. This recipe will show you how to make the most delicious of potato dishes in just a few steps.
Chef John’s Cooking Class | Stir-Fry PotatoesPREMIUM
SERVING: 2 People
TIME: 25 min
- 2 medium Potatoes
- 1 medium Anaheim pepper
- 1 tbsp Cooking oil
- 1 tbsp Sichuan peppercorn
- 6 small Dried cayenne pepper
- 1 tsp Shaoxing wine
- 1 tsp Salt, divided
- ½ tsp Sugar
- 1 tsp White vinegar
Julienne potato: Before cutting, spray some water on the knife to prevent the potato slice from sticking onto the knife. Cut the potato into thin slices first. Then cut into strips as evenly as possible.
Put the potato strips in ice-cold water. This is to wash off the starch and keep potato strips crisp.
Cut Anaheim pepper into thin strips. You can substitute with bell pepper or other kind chili pepper according to your preference.
In a pot, bring enough water to a boil, add ½ tsp salt, drain the potato strips and green bell pepper strips, then put them in boiling water for 8-10 seconds, quickly remove from the pot, drain thoroughly.
In a cooking pan over medium heat, add cooking oil, Sichuan peppercorn, and dried chili pepper, stir fry for 20-30 seconds until fragrant, remove Sichuan peppercorn and dried chili from the oil.
Turn up the heat to high, add the potato and green bell pepper strips, drizzle Shaoxing cooking wine, add salt, sugar, and white vinegar, quickly stir fry for 20-30 seconds.