Chinese Stir Fried Potatoes

Ingredients

- 2-3 Larger Low Starch Potatoes - like (Red Skin or New Potatoes)
Oil to cook with
- 1 - 4 cloves of Garlic (the first step to knowing yourself in the kitchen is knowing yo garlic preference)
- 1 large piece of peeled Ginger
- Whole dried chilies
- 1tbsp Szechuan Peppercorns
- Soy Sauce
- Chinese Black Vinegar
- Cilantro

Directions

- Wash and brush your potatoes thoroughly if leaving the skin on
- Leaving on the skins ups the nutritional density of the potato so I do recommend doing this
- Quarter your potatoes lengthwise
- Slice each quarter thinly then shift it onto the other exposed quarter trying to keep the slices intact
- In a direct chopping motion cut down on the potato to produce sticks (traditionally these would be cut VERY thin but no one has anything to prove when it comes to home cooking)
- The thinner the stick the faster the cook but whatever your preference keep them as even as you can so they cook evenly
- Soak the potatoes in water for ten minutes to further remove the starch
- Once soaked place on a tray to let it dry while you prepare all the other ingredients
- Grate/slice/chop up your ginger to preference (I like eating whole bites of it but if you don’t mincing or grating is fine)
- Mince your garlic
- Heat up 1-2 tbsp of oil in a wok
- When the oil is heated (you’ll see light wisps of white smoke or notice the oil has gotten glossy) add the dried whole chilis
- Stir around to incorporate the chilies with the oil
- Add your Szechuan peppercorns and give it two stirs and then immediately
- Add your ginger and stir, if your ginger is in larger pieces stir till fragrance is released, if you grated or minced it this will be a much faster step
- Add your garlic and stir around quickly, don’t let it burn
- Once the fragrance is released from the garlic add in your potatoes
- You won’t notice much cooking happening to the potatoes so this part is just practice and getting to know the timing loosely a minute or so
- Make sure all the potatoes get into contact with the hottest part of your cooking surface, if that’s a wok stir constantly
- Once you can see things dry out a little in your pan, add a splash of sou sauce and incorporate it fully with your potatoes
- Only when you’re almost completely done do you add the vinegar
- The vinegar is a last and quick step because the acids plus stir frying will quickly break down the potato and you want to keep things snappy in texture
- So when you add a final generous splash of vinegar just stir long enough to get it on everything and then place
- This is a simple and flavorful dish with a big punch so pair it with rice to balance things out
- Garnish with cilantro

[MrTalonias]

I swear when I can travel again after this pandemic, I have got to come visit your restaurant

[nehasings]

Thank you so much for a Wonderful Vegetarian Recipe 👌👌👌👌

[jennifersantucci]

Watching this here is a much different experience then Tik Tok! Thank you for sharing this recipe!

[Elderlucian]

Oh man. I've not had ones that look like yours but my favorite Szechuan restaurant had something like this that was hella addicting.

[charletfoster]

This dish looks yummy n I like your wok👍🏿

[ChadwickHorn]

I love everything about your videos, from the narration, to the employment of technique, to the man himself.

Thanks for being an awesome contribution to the YouTube and Tiktok community! 🏳️‍🌈 🤗

[WHEN]

Just tried out your recipe! The way the Sichuan peppercorns numb your tongue is so cool. Really appreciate your cooking style, ideas, and ethos!

[Skoben]

Just watched your video and then made this. OMG ... Soooo good!

[mon]

I always wondered where Peruvian Lomo Saltado came from and this is connecting the dots- love the red potatoes, we use them for poutine in Quebec too! 😍 and the giant Pearl River Soy Sauce reminds me of my mom 🥰

[Fridaahs]

I like use to Shaoxing wine, doubanjiang, star anise, cauliflower and celery when i make this. So good with fried fish~~~

I haven't tried this with vinegar yet and I'm excited to try a new flavor of this!

Also, you're a true hero to mention the importance of ingredient order and of how attentive you need to work while making this. I cannot tell you how many times I've set of the smoke detector.

This was my first real dish I learned to cook over an open flame. I really just tossed things in an oven before. After tasting how delicious it was in a restaurant and realizing doable it was to make it myself, I fell in love with cooking.

I know i typed a lot, but this dish (with fried fish!) is an important one to me personally. I got really excited when I watched this video and thought about the great experience it will be for those who try it out for themselves.

Absolutely love your kitchen, content and commentary. Please do keep it up!

Happy new year!

[tiffd]

These look so good and it has ingredients that I can eat.

[sheepisfortheweak]

I have found the Bob Ross of cooking and I am happy with this discovery

[robertvarleymaloney]

These are so my ex introduced me whilst I was at uni. What an absolute treasure trove of dishes she showed me! The fact you can have carb on carb and it taste great is a testament

[iwishihadahippo]

My Chinese friend in college made me this, and I have been searching for the recipe everywhere! Thanks for sharing 😁 I can’t wait to eat it again

[alicehere]

So glad this recipe popped up on my fyp! This dish is nostalgic for me. I’ll have to make it. And love your longer YT video format :)

[francineyagi]

Awesome and I just need to buy the chilies and red potatoes!!! Everything else is a staple in my home!!! Thankyou for this

[tarvox]

Watching you on here and on Tiktok helped me and many others to get through 2020 with our sanity intact, and I always love seeing the cast iron wok and induction burner in action since I use both in my kitchen as well. Definitely gonna try this and see how my lady likes it since she's a sucker for potatoes, and the note on garlic is 100% spot-on.

My only question -- was that also a roasted chicken thigh in the bowl with the taters and rice? It looks so good 🤤

[peng]

I never knew this was Chinese, my Filipino mom would always cook this and i never considered the origins. Nice video!

[kikithompson]

Looks delicious. I live close by in Windsor and I will look forward to visiting your restaurant when the time comes.

[isaacdechant]

Such a beautiful man inside and out. This looks amazing.

P.S

So jealous you have speed racks in your personal kitchen lmao