Stir-Fried Potatoes

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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

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Directions

1. 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

2. Quarter your potatoes lengthwise

3. Slice each quarter thinly then shift it onto the other exposed quarter trying to keep the slices intact

4. 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)

5. The thinner the stick the faster the cook but whatever your preference keep them as even as you can so they cook evenly

6. Soak the potatoes in water for ten minutes to further remove the starch

7. Once soaked place on a tray to let it dry while you prepare all the other ingredients

8. 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)

9. Mince your garlic

10. Heat up 1-2 tbsp of oil in a wok

11. 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

12. Stir around to incorporate the chilies with the oil

13. Add your Szechuan peppercorns and give it two stirs and then immediately

14. 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

15. Add your garlic and stir around quickly, don’t let it burn

16. Once the fragrance is released from the garlic add in your potatoes

17. 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

18. Make sure all the potatoes get into contact with the hottest part of your cooking surface, if that’s a wok stir constantly

19. 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

20. Only when you’re almost completely done do you add the vinegar

21. 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

22. So when you add a final generous splash of vinegar just stir long enough to get it on everything and then place

23. This is a simple and flavorful dish with a big punch so pair it with rice to balance things out

24. Garnish with cilantro

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