Stir Fried Potato With Black Vinegar Food

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.

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!

VEGGIE STIR-FRY WITH POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
• Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
• Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

CHICKEN STIR FRY WITH BLACK BEANS, CHILES & PEANUTS IS A BOWL-LICKER

Steps:

• Combine the chicken, rice wine, cornstarch and 1 tablespoon toban djan in a large resealable plastic bag or bowl and mix thoroughly
• Cover or seal and refrigerate for at least 10 minutes (but ideally between 4 to 24 hours)
• The cornstarch is what gives you a crispy, velvety coating on your chicken
• *Easy Swap: If you don't have Chinese or Japanese rice wine, Andrew suggests substituting half-apple juice and half-cider vinegar
• When ready to cook, drain the chicken and discard any remaining marinade
• Preheat a wok over high heat for several minutes
• Combine the peanuts, white pepper, sugar, Szechuan peppercorns, dried chiles, ginger and garlic in a bowl
• When the wok is very hot, add the peanut oil and swirl to coat the pan; it should smoke and ripple immediately
• Add the peanut mixture and swirl immediately to cook
• Add the chicken and two-thirds of the scallions, and cook, tossing in the wok, until cooked through, about 3 minutes
• Add the fermented black beans, brown sugar, black vinegar, soy sauce and remaining 1 tablespoon toban djan
• Toss and cook for another 2 minutes; the sauce should reduce into a glaze
• Add the remaining scallions, toss, and immediately transfer to a serving platter
• Serve with the white rice

STIR-FRIED JULIENNED POTATOES WITH CHILI PEPPER

Steps:

• Peel off the potatoes' skin and cut them (julienne) into equal sized matchsticks.5 Soak them in cold water for about 5 minutes to further remove starch from potatoes. Wash and drain thoroughly.
• Wash the green onions and chop it into small pieces.
• Wash the fresh chili peppers (if using). Cut it open and discard the seeds. Then cut the chili peppers into long thin slices. For dried chili pepper, break it into half and discard the seeds.
• Heat the 2 tablespoons of vegetable oil over medium heat in a skillet or wok. When the oil is getting warm, add the Sichuan peppercorns and let cook for a few minutes until most of the peppers have turned to a darker hue but not burnt (see images). Use a wood or metal spatula to scoop out the cooked peppercorns and discard.
• With the oil still hot, add the chili peppers and green onions to the wok. Stir for half a minute then add the drained potato matchsticks. Immediately stir, toss, and mix everything evenly for a few seconds.
• Increase the heat to medium-high or high and add the 1 teaspoon of kosher salt. Continue stirring and tossing to cook the potato matchsticks evenly and to prevent them from sticking to the pan. After about 3 minutes, when the potatoes are mostly cooked and have a glossy look, add the 2 tablespoons of white vinegar. Continue stirring and tossing for a minute, then transfer to a plate.

QINGJIAO CHAO TUDOUSI (CHINESE STIR-FRIED CHILIES AND POTATOES)

Steps:

• Early in the day, bring water and salt to a boil in a saucepan.
• Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
• When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
• Heat a wok over high heat until you see the heat rise from the surface.
• Add the oil, swirling to coat the wok and heat the oil.
• Add the potato and chili and stir fry until coated with oil.
• Add the vinegar and salt, and stir fry until the liquid has evaporated.
• Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.

STIR-FRIED POTATOES

Steps:

• Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
• Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
• Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
• Let them fry for a minute until they turn golden brown.
• Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
• Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
• Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
• Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
• Mix well & fry for a final 2 minutes.
• Serve with plain rice or bread or you can eat as is!

STIR-FRIED POTATO WITH BLACK VINEGAR

Steps:

• Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
• Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.