I am thrilled to share that one of my all-time favourite Chinese spicy and sour potato side dishes recipe is up on Produce Made Simple web-site: an educational campaign owned by The Ontario Produce Marketing Association (OPMA). They are a not-for-profit, member-funded organization whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario whom I've partnered with.
This popular Szechuan tender-crisp potato appetizer originates from Qingdao, China. Dried red chilies and Szechuan peppercorns combine for its signature tongue-numbing spicy sensation with lemony overtones in this garlicky savoury tangy dressing. Adjust the level of spiciness, sour and sesame oil to your taste preference. Serve warm or cold.
Check out more about potatoes on Produce Made Simple. In a 2013 study, the majority of respondents said that they do not believe potatoes to be “nutritious”, nor “a good source of energy”! Well... they are naturally fat free, low in calories and gluten- free. A medium sized potato (150 g) is just 110 calories and really helps to satisfy hunger. It even has 3 g of protein! Potatoes are an excellent source of potassium, a good source of vitamin C and a source of fibre and folic acid. So go on... Eat your potatoes 🥔🥔🥔. #ontariopotatoes #eatmoreproduce
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| See the Recipe On Produce Made Simple |
Homestyle Szechuan Shredded Potatoes
Serves 6 to 8
4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled
Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)
Note: Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect and lemony undertone.
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)
Note: Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect and lemony undertone.
Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.
Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.
Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.
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| Work those knife skills! |
Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.
This is a nice spicy and sour shredded potato side dish that would complement a Chinese meal.
Full Recipe:
Homestyle Szechuan Shredded Potatoes
Serves 6 to 8
4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled
Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)
Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.
Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.
Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.
Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)
Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.
Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.
Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.
Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.
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