The Korean supermarket that I frequented is having a promotion on potatoes. It was way too good a deal to pass, so I bought a packet of it. Not until I started unpacking the potato that I realized how big a pack it is!
Since I have loads of them at home, I have been cooking potatoes gala in the past few days!
Stir fry shredded potato is pretty new to me, I thought it wasn't fully cooked the first time I had it! I wasn't used to potatoes being crunchy, I have always had my potatoes stewed or boiled, it is always soft and tender.
I developed the taste and started liking it after having it a couple of times. It goes especially well with porridge though.
2 green chilies (seeded and shredded)
2 dried red chilies
10-15 Sichuan pepper
3 cloves of garlic (sliced)
1 1/2 tbsp black vinegar
1 tbsp soy sauce
2 只青椒 (我用了自己种的banana pepper)
3 瓣 蒜瓣儿
1 1/2 tbsp 黑醋 （也可用白醋）
1 tbsp 酱油 （也可用盐）
1. Shred/cut potatoes into long strips, soak in cold water for 2-3 minutes, drain and wash 2 more times or until water runs clear。 this is to wash away excess starch of potatoes. Remove seeds of green chilies and sliced it into thin strips the same size as the potatoes. Chopped the garlic too.
2. Heat up 2 tbsp of oil, add the sichuan peppercorns and cook until fragrant, remove and discard. Place the dried chili pepper into the cooker and cook for 1-2 minutes or until the chili is fragrant too.
3. Turn the heat to high and add chopped garlic and shredded potatoes, stir quickly until the potato become a little translucent, season with vinegar and soy sauce. Add shredded green chilies before turning stove off. The potatoes and chilies should be still crunchy while serve.
2. 锅里热上3-4 tbsp的食油，加入花椒中火炸香取出丢弃，把辣椒干剪段，入油里炸香。