Monday, August 11, 2014

Hot and Sour Potato Thread (醋溜土豆丝)

This is another famous home style Sichuan cold dish. This is an easy dish to make, it just involves good knife skills or a mandolin.

Hot and Sour Potato Thread


2 whole potatoes julienned

2 fresh green chilies

3 cloves garlic (thinly sliced)

10 numbing peppers

5 dried red chilies

1 Tbsp chili oil

1 tsp salt

3 Tbsp white rice wine vinegar

1/4 cup vegetable oil


1. Julienne the potatoes, and soak them in a bowl of salt water for about 10 minutes, then rinse.
Repeat this process until the starch is washed away from them, and the water is clear.

2. Put the oil in a wok and heat it on high.

3. Put the numbing peppers, and dried chilies in the oil, and fry until fragrant, then add the garlic.

4. Remove the peppers, and garlic from the oil.

5. Add the potato strips, and salt to the wok, and stir fry for about 4 minutes.
Until they are a little bit tender, and remove from wok.

6. Add the chili oil, green chilies, and rice wine vinegar to the potatoes, toss thoroughly and plate.

7. Let stand until room temperature, or chill.


1 comment:

  1. Where have you found the best place to locate the numbing spice?