Cornish New Potatoes In A Chinese Style Stir Fry Food

SICHUAN STIR-FRIED POTATOES

Steps:

• Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
• Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
• Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!

CHINESE POTATO STIR-FRY (酸辣土豆丝)

Steps:

• Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
• Rinse the potato strips under tap water to remove excess starch. Drain them very well.
• Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
• Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
• Add black rice vinegar and salt . Give everything a quick stir then dish out.
• Serve it warm with rice, along with other meat/vegetable savoury dishes.

HOT AND NUMBING STIR-FRIED NEW POTATOES

Steps:

• Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
• While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
• When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
• Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
• Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
• Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

CHINESE STIR-FRIED POTATOES

Steps:

• Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
• Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
• Heat a wok over high heat; add vegetable oil.
• Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
• Cook, stirring, until all liquid is absorbed, about 3 minutes.

TU DOU SI (CHINESE STYLE POTATOES)

Steps:

• Prepare potatoes then put in a bowl to soak. Fill bowl 3/4 way full until you can see the water coming up and fill the remainder with vinegar. Soak for at least 20 minutes. Turn the potatoes once or twice so that liquid gets on all of them.
• Drain potatoes. Heat oil on highest heat possible on your stove. Once it's VERY hot (either oil smokes a bit or sizzles when a drop of water touches it), then drop in potatoes.
• Immediately start to toss potatoes and get them coated. Toss in peppers and garlic. Sprinkle with extra tablespoon of vinegar and salt and keep tossing a few seconds. Take a piece and taste it - adjust salt or splash in a tad bit more vinegar, but I don't recommend too much more of either of these.
• Toss on high heat no longer than 2-3 minutes. If the potatoes start to feel soft or start to glue together - take off heat immediately, they are overcooking.
• Result should be a tender potato dish with a delicious buttery texture and faintly spicy kick to it. The potatoes will be tender yet not soft and mushy, a result of soaking them in vinegar. If they are crispy or crunchy at all, they either were not cut thinly enough or were not soaked long enough or with enough vinegar.