CHINESE POTATO STIR-FRY (酸辣土豆丝)
Crunchy, thin strips flavoured with tangy spices, Chinese potato stir-fry shows you an exciting way to prepare potatoes.
Provided by Wei Guo
Categories Side Dish
Time 13m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 239 kcal
CHINESE STIR-FRIED POTATOES
These addicting stir-fried potatoes are a great accompaniment to a variety of entrees (not just Asian style either!)
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the potatoes, brown sugar, soy sauce, flour, and 1 tablespoon of the peanut oil in a large bowl. Stir to coat the potatoes in the mixture. Cover the bowl and place in the refrigerator for 1 hour. Heat the remaining peanut oil in a wok over high heat. Add the potato mixture and cook, stirring constantly, for 3 minutes. Add the chicken stock, sugar, and salt to the wok. Mix gently then reduce the heat to medium low, cover the wok, and let the potatoes cook until they are tender. Serve hot.
Nutrition Facts :
CHINESE STIR-FRIED POTATOES
You may not see potatoes on the menu in a Chinese restaurant but innovative Chinese home cooks know how to make use of available ingredients. This is different and tasty! Recipe is from the Chicago Trib 'you're the cook' article.
Provided by Hey Jude
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136.7, Fat 3.7, SaturatedFat 0.5, Sodium 488.4, Carbohydrate 23.5, Fiber 3.4, Sugar 3.5, Protein 3.4
LAO NAI YANG YU (CHINESE SPICY MASHED POTATOES)
This is a dish our family likes to order in Kunming. The name literally means "Old granny potatoes" because it's well-suited to people who have no teeth. I've never seen how it's made, but I found the following description at http://www.etours.cn/china_city_guide/yunnan_travel_guide/dining/kunming_food.php : "Making method is very simple and popular for people of all ages. In fact we can think of it as a kind of mashed potato stir-fried with vegetable oil, chopped shallot and onion, and sliced green pepper and hams and so on. Assistant materials are added according to individual taste." With that description and my own memory of the dish to go on, here's a recipe!
Provided by Kate S.
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes, and dice into 1-inch cubes.
- Boil potatoes in water for 10 minutes or until done. Drain water.
- Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
- Heat empty wok over highest heat until you can see heat rise from the surface.
- Add peanut oil and swirl in wok for a moment until heated.
- Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
- Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
- Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
- Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).
Nutrition Facts : Calories 255.6, Fat 18.1, SaturatedFat 3.1, Sodium 591.1, Carbohydrate 21.9, Fiber 3, Sugar 1.3, Protein 2.8
BUTTER FRIED POTATOES
This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.
Provided by tenastic66
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
- Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
- Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 34 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 134.6 mg, Sugar 2 g
VEGETARIAN CHINESE FRIED NOODLES
For Jo and Martha.
Provided by pei
Categories Vegetarian Asian Main Dishes
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
- Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
- Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
- Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.
Nutrition Facts : Calories 695.1 calories, Carbohydrate 83.6 g, Cholesterol 265.5 mg, Fat 30.6 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 5.9 g, Sodium 1126.8 mg, Sugar 6.5 g
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