Sour And Spicy Shredded Potato Recipe

Picture this: a sizzling wok, a handful of fiery chilies, and the tantalizing aroma of Sichuan peppercorns dancing in the air—get ready to dive into a culinary adventure that redefines potatoes as you know them!

I love making uncomplicated yet tasty dishes, and my sour and spicy shredded potato is just that. Shredded, crispy potatoes seem to be everywhere in Chinese cuisine, from the home kitchen to fine-dining establishments, and they are the most satisfying kind of potato.

But this dish is more than just a vehicle for crispy, crunchy potatoes; it’s also about the faultless combination of numbing heat and sourness that leaves your taste buds dancing.

Sour And Spicy Shredded Potato Recipe Ingredients

• Potatoes: Rich in carbohydrates and a great energy source; provides fiber which aids digestion.
• Sichuan Peppercorns: Adds a unique numbing spiciness; good source of antioxidants.
• Rice Vinegar: Contributes a tangy, sour flavor; low in calories.
• Garlic: Offers strong aromatic flavors; known for potential health benefits such as immune support.
• Green Onion: Adds a mild onion taste; contains vitamins A and C.
• Cilantro: Provides fresh flavor; rich in antioxidants and vitamins.

Sour And Spicy Shredded Potato Recipe Ingredient Quantities

• 2 medium potatoes, peeled and julienned
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 1-2 dried red chilies, chopped
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1/4 teaspoon salt, or to taste
• 1 green onion, finely chopped
• 1-2 cloves garlic, minced
• 1/4 cup cilantro, chopped (optional for garnish)

How to Make this Sour And Spicy Shredded Potato Recipe

1. Cut the peeled potatoes into very thin strips and soak them in cold water for about 10 minutes to remove excess starch, then drain and set aside.

2. In a large skillet or wok, heat the vegetable oil over medium heat.

3. Add the oil to the Sichuan peppercorns and stir-fry for about 1 minute until fragrant, being careful not to burn them.

4. Put the chopped dried red chilies and minced garlic in the pan. Stir for another 30 seconds until fragrant.

5. Raise the heat to high and introduce the potato strips that have been drained, and sauteing them quickly to avoid sticking.

6. Mix the rice vinegar and soy sauce with the potatoes, ensuring an even coating.

7. Add salt to the preference of your taste and continue stir-frying until the potatoes are almost tender but still crisp, 3-5 minutes.

8. Incorporate the finely chopped green onion, and mix it in completely.

9. Take the pan off the heat and move the potatoes to a serving dish.

10. If desired, chopped cilantro can be used as a garnish, and it is best to serve this dish immediately while it is still hot.

Sour And Spicy Shredded Potato Recipe Equipment Needed

1. Peeler
2. Cutting board
3. Knife
4. Large bowl
5. Colander or sieve
6. Large skillet or wok
7. Stirring spoon or spatula
8. Measuring spoons
9. Serving dish

FAQ

• Q: Can I use another type of potato?Potatoes of any kind can be used, but this recipe works best with high-starch potatoes such as russets.
• Q: How can I make the dish less spicy?A: For a milder taste, use fewer dried red chilies, remove the seeds or omit them altogether.
• Q: Is it necessary to peel the potatoes?A: If you want a really smooth and creamy potato dish, then peeling is the way to go. But you can leave the skin on, too, for a really nutritious version. It’s all up to you.
• Q: Can I prepare this dish in advance?A: Yes, you can cut the potatoes in a julienne style and keep them submerged in water to stop them from turning brown. Then, when you’re ready to eat, just cook them.
• Q: What can be substituted for Sichuan peppercorns?A: Black pepper can be used, but it fails to mimic the kind of numbing effect that makes this dish so special. For authentic flavor, track down some Sichuan peppercorns.
• Q: Can I make this dish without cilantro?A: Yes, you can leave cilantro out and it won’t hurt the dish if you’re not a fan. (Some people have a genetic predisposition that makes them dislike the flavor of cilantro, which is understandable.)

Sour And Spicy Shredded Potato Recipe Substitutions and Variations

Two medium-sized potatoes, peeled and cut into matchsticks. You can use sweet potatoes or taros in place of regular potatoes for a very different texture and flavor.
Substitute two tablespoons of vegetable oil with peanut or sunflower oil for a flavorful twist.
One tablespoon of Sichuan peppercorns. For a less numbing effect, substitute black peppercorns, or a mix of regular peppercorns and a few drops of lemon juice.
1-2 red dried chilies, chopped. Substitute with fresh red chili peppers or red pepper flakes if dried are unavailable.
1 tablespoon rice vinegar – As an alternative, you can use apple cider vinegar or white vinegar with a touch of sugar.

Pro Tips

1. Maintain Crisp Texture After julienning the potatoes, soak them in cold water with a pinch of salt for better texture. This not only removes excess starch but also helps maintain their crispiness during stir-frying.

2. Balance Flavor Adjust the quantity of Sichuan peppercorns and dried chilies according to your spice preference. If you prefer a milder heat, reduce the number of chilies or remove their seeds before chopping.

3. Proper Heat Management Ensure your wok or skillet is properly heated before adding the peppercorns. A well-heated pan will help release the essential oils from the spices quickly, enhancing the dish’s aroma and flavor.

4. Quick and Even Cooking When adding the potato strips, spread them out in the pan to avoid overcrowding. Stir-fry quickly on high heat to achieve an even cook without making them soggy.

5. Garlic Timing Add garlic after the Sichuan peppercorns but before the potatoes to ensure it releases its full flavor without burning. This timing enhances the overall taste by infusing the oil with garlic’s aroma.