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 Pepper
•
as needed
Sesame Oil
•
2
cloves
Garlic
•
1
bunch
Scallions
•
to taste
Salt
•
to taste
Sichuan Peppercorns
•
1/4
cup
Rice Vinegar
•
1/4
cup
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 Pepper (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 (1/4 cup)
,
Salt (to taste)
, and
Rice Vinegar (1/4 cup)
.
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
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
