Here is an interesting alternative to French fries - a potato is cut into thin matchstick sized strips and stir-fried with five-spice powder, chili paste and other seasonings.
This is a fun recipe loosely based on a spicy Szechuan dish in which the potato is stir-fried with Szechuan peppercorn and ground chilies. If the amount of chili paste seems high, feel free to reduce it according to your own taste.
This is a fun recipe loosely based on a spicy Szechuan dish in which the potato is stir-fried with Szechuan peppercorn and ground chilies. If the amount of chili paste seems high, feel free to reduce it according to your own taste.
Ingredients:
- 1 large potato, peeled
- 3 tablespoons vegetable oil
- 2 slices ginger, minced
- 1 – 2 tablespoons chile paste, as desired
- 1 teaspoon salt
- 1 1/2 teaspoons five-spice powder
- 1 tablespoon Chinese rice wine or dry sherry
Preparation:
1. Cut the potato lengthwise into thin strips. Lay flat and slice lengthwise again into very thin strips (about 1/8-inch thick).
2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the chile paste. Stir-fry for about 30 seconds.
3. Add the sliced potato. Stir-fry, stirring and tossing the potato strips around the pan. Stir in the salt and the five-spice powder. Splash the potato with the rice wine and continue stir-frying for 6 minutes or until the strips firm up and begin to brown. Serve immediately.
Reprinted with permission from The Everything Stir-fry Cookbook, by Rhonda Lauret Parkinson, Copyright © 2007, F&W Publications, Inc., All Rights Reserved.
More Chinese Vegetable Recipes
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2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the chile paste. Stir-fry for about 30 seconds.
3. Add the sliced potato. Stir-fry, stirring and tossing the potato strips around the pan. Stir in the salt and the five-spice powder. Splash the potato with the rice wine and continue stir-frying for 6 minutes or until the strips firm up and begin to brown. Serve immediately.
Reprinted with permission from The Everything Stir-fry Cookbook, by Rhonda Lauret Parkinson, Copyright © 2007, F&W Publications, Inc., All Rights Reserved.
More Chinese Vegetable Recipes
Chinese Food Recipe File
