Best Chinese Stir Fried Potatoes Recipes

CHINESE STIR-FRIED POTATOES

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.

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!

HOT AND NUMBING STIR-FRIED NEW POTATOES

Steps:

• Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
• While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
• When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
• Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
• Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
• Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

CHINESE STIR-FRIED POTATOES

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.