A truly unique northern Chinese dish, with the PERFECT balance of spicy and sour!
Total Time
30min
4.5
2 Ratings
Author: Wok and Gong
Servings:
2
Ingredients
•
2
Russet Potatoes
•
3
Green Chili Peppers
•
as needed
Sesame Oil
•
2
cloves
Garlic
•
1
bunch
Scallions
•
to taste
Salt
•
to taste
Sichuan Peppercorns
•
4
Tbsp
Rice Vinegar
•
4
Tbsp
Chicken Stock
Cooking Instructions
1.
Peel the Russet Potatoes (2).
2.
Slice the potatoes into very thin slices.
3.
Stack a few of the thin slices on top of each other and cut them into very thin strips. As soon as the potatoes are cut, put the thin strips into a big bowl of cold water.
4.
Cut the Scallions (1 bunch) into thin pieces. Then julienne the Green Chili Peppers (3) and peel the Garlic (2 cloves).
5.
Drain the sliced potatoes.
6.
Heat a pan or wok to very high heat. Drizzle Sesame Oil (as needed) in the pan.
7.
Add Sichuan Peppercorns (to taste) green onions and garlic, while occasionally stirring.
8.
Add in the potato strips and stir well. Add in the green chilis and keep mixing for a few minutes. Then add Chicken Stock (4 Tbsp), Salt (to taste), and Rice Vinegar (4 Tbsp).
9.
Toss a few more times and it's done!
10.
Serve in a bowl and enjoy!
Nutrition Per Serving
CALORIES
188
FAT
0.7 g
PROTEIN
6.8 g
CARBS
41.9 g
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