Hot and Sour potato has become one of my favorite dish in Sichuan Cuisine. The first time I had the dish was in Washington D.C. with my best friend S and her boyfriend W.
W took over the ordering process which he usually does in a Chinese restaurant. A guy with a fluent tongue in Mandarin and experience in China, we let him take charge. After all, through the S and W I've had many first food experiences - Ethiopian cuisine, Peruvian chicken, Italian Beef sandwich and hot and sour potato.
The dish is simple: thin matchstick size potatoes sauteed with dry red chilies, jalapeño and Sichuan peppercorn (when avaliable.) I really enjoy the dish because it is a far departure from the usual mashed, gratin, fried, or baked potato. I revere in the texture of the potatoes --crunchy, sweet, light and devoid of the starchiness.
Hot and Sour potato is so easy and fast to prepare at home and for pennies versus the average $8/plate price tag in restaurants.
I had some purple potatoes from my mixed bag of red and yellow wax potatoes. I decided to add them for a pop of color.
Hot and Sour Shredded Potatoes [醋溜土豆]
2-3 potatoes, peeled, sliced into thin matchsticks size
1 teaspoon rice vinegar
1 jalapeño, sliced
red dry chili pepper, amount depends on perference
2-3 cloves of garlic, sliced
olive oil
*1 teaspoon of Sichuan peppers (optional)
**1 tablespoon soy sauce (optional)
Soak the potatoes in salted water for 15 mins, enough water to cover the potatoes. Drain the potatoes very well and heat a pan or wok on meduim heat. Pour enough olive oil to cover the bottom of the pan and toss the garlic, chili peppers and jalapeno for 1 min.
Put in the potatoes and vinager and toss the potato throughly in the pan for 3-5 mins until the potatoes turn opaque.
Serve.
I like to eat the dish cold too so it's a great meal to pack for lunch.
*If you have Sichuan peppers on hand, stir in the peppers with the oil for 1 min and then take them out before adding any other ingredient.
**A few Chinese chefs told me to add soy sauce but personally I do not add any. The potatoes get a lot of flavor from the salted water bath but may be added depending on your preference.
Shout out to S and W. Miss you guys!
*If you have Sichuan peppers on hand, stir in the peppers with the oil for 1 min and then take them out before adding any other ingredient.
**A few Chinese chefs told me to add soy sauce but personally I do not add any. The potatoes get a lot of flavor from the salted water bath but may be added depending on your preference.
Shout out to S and W. Miss you guys!
4 comments:
ooh that sounds so unusual and is such an interesting way to prepare taters! Easy enough for me too...
Potato anything is comfort food. Love the use of different colored potatoes :)
I love those great coloured potatoes. I just finally sourced some here in the UK and can't wait to get started :)
Great starter :)
*kisses* HH
I'm so addicted to this dish - often I'll forgo the chilli and just lather on the vinegar! Yum!
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