Spicy Chinese Potatoes Recipes

CHINESE STYLE POTATO SALAD

Steps:

• Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
• Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
• Add garlic to potato, sprinkle salt on top, and set aside.
• Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
• Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
• Serve at room temperature as a side dish or as a salad.

LAO NAI YANG YU (CHINESE SPICY MASHED POTATOES)

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).

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!

SPICY CHINESE POTATOES RECIPE

Steps:

• Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
• Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
• Heat the vegetable oil in a 10" cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
• Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
• Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.

SPICY CHINESE POTATO SALAD

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.