2potatoes, Yukon gold or red-skinnedabout 400g 土豆,400克
½carrotabout 100g 胡萝卜,100克
2clovesgarlicminced 大蒜,2颗切末
½tspSichuan peppercorns花椒,½茶勺
4dried red chilies干红辣椒,4颗
2hot chilies鲜辣椒,2颗
1Tbspcooking oil (suitable for high heat)like avocado oil 菜籽油,15克
⅔tsplight soy sauce生抽酱油,4克
⅓tspdark soy sauceor replace with light soy sauce 老抽酱油,2克
2tspChinkiang (Chinese black) vinegaror distilled white vinegar 镇江香醋,10克
2Tbspdistilled white vinegar白醋,30克
¼tspsugar白糖,少许
2scallionsminced 葱,2根切花
chili oil(optional) to taste 辣椒油,适量
saltto taste 食用盐,适量
white pepperto taste 白胡椒,适量
Instructions
Cut potatoes and carrots into a 2mm julienne (see notes). Rinse potatoes in water at least 2 times until water runs clear to wash away excess starch. Set aside covered in water and 2 Tbsp of distilled white vinegar.
Mince garlic, scallions, fresh chilies; cut dried red chilies into short segments. Heat wok to medium heat (280°F) and add avocado oil. Stir fry all aromatics (garlic, fresh chilies, dried red chilies, Sichuan peppercorns) until fragrant.
Turn heat up to high (390°F). Drain potatoes and stir fry, tossing continuously until potatoes begin to turn translucent.
Add julienned carrots, continue tossing. When potatoes and carrots are cooked through, season with salt, white pepper, light soy sauce, dark soy sauce, and Chinkiang vinegar.
Toss to combine thoroughly and turn off the heat. Finish with a drizzle of chili oil (optional) and stir to combine. Plate topped with minced scallions.
Video
Notes
The key to perfectly cooked Sichuan hot and sour potatoes is an even julienne. About 2mm is ideal, but cutting evenly is the most important. Check out my ingredients to perfect julienne at Essential Knife Skills for Chinese Cooking: Julienne.To make these Sichuan Hot and Sour Potatoes gluten-free, substitute tamari or coconut aminos for the soy sauce.