Lyndey Milan's Sichuan hot and sour stir-fried potatoes recipe is perfect paired with a Riesling or Shiraz.
2 large (500g) red skinned potatoes, e.g., Pontiac, peeled
1 teaspoon salt, or to taste
2 tablespoons (40ml) peanut oil
3 teaspoons (5g) Sichuan peppercorns
3cm ginger, peeled, finely chopped
4 cloves garlic, finely chopped
4 dried red chillies, chopped
1 teaspoon (5ml) light soy sauce
½ teaspoon sugar
½ teaspoon sesame oil
1 teaspoon (5ml) Chinese black vinegar
2 green onions (shallots), chopped
½ tablespoon toasted sesame seeds (optional)
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Wendy Taplin
1. Slice potatoes finely, cut a flat piece from one side, then stack up again and cut into even sized shreds. Alternatively, use a julienne peeler or food processor, but do not grate. Combine half the salt with fresh, cold water and soak potatoes for about 10 minutes; drain and rinse until water runs clear. This is to remove excess starch and prevent them becoming gluey. Drain well and pat dry with paper towel.
2. Heat oil in a wok or stir fry pan over medium heat, then add the Sichuan peppercorns only until fragrant. Remove peppercorns with a slotted spoon and discard (they are not pleasant to chew), leaving only the flavoured oil in the wok.
3. Add the ginger, garlic and chillies to the wok and stir-fry for one minute only. Add the potatoes, increase heat and stir-fry for 30 seconds or until the potato shreds become soft. Add the soy sauce, sugar, sesame oil and salt. Stir-fry everything for a minute and cover for 45 seconds. The potatoes should still be a bit crunchy. Stir through the black vinegar and green onions, reserving some for the top.
4. Place in a warmed serving bowl and scatter with reserved green onions and sesame seeds if desired. Serve immediately as a side dish or with rice.
Lyndey’s note: This is the most common method of cooking potatoes in Sichuan cuisine. Potatoes should remain crunchy and hold their shape. If you want a spicier dish, crush the Sichuan peppercorns and leave them in the wok, taking care not to burn.