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Sichuan Potato Stir Fry

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Potato Type: Russet
Cuisine: AsianChinese
Prep Method: Stir Fry


Side DishMain Dish

Prep Time

20 Mins

Cook Time

15 Mins


Serves 4



Sichuan Potato Stir Fry

  • 1 (453 g) Russet potato, peeled, and julienne
  • 1 oz (28 g) Sliced ginger
  • 2 oz (56 g) minced garlic
  • 1 oz (28 g) Sliced Fresno chiles
  • 2 oz (56 g) Chopped Scallions
  • 1 teaspoon (5 mL) soy sauce
  • 1/2 teaspoon (2.5 mL) Sugar
  • 1 teaspoon (5 mL) Vinegar
  • 1/2 teaspoon (2.5 mL) Sesame Oil
  • 1 Tablespoon (15 mL) Water
  • 4 fluid ounce (118 mL) canola oil
  • 1 oz (28 g) Szechuan Red Peppercorns
  • 1 oz (28 g) Dried Yunnan Chile


  1. Julienne potato, and set it in cold water. Drain when ready to use.
  2. Heat up the wok over medium high heat. Add oil and Szechuan peppercorns and dried Yunnan Chile to the wok. Stir fry till the oil gets fragrant. Strain and reserve the oil.
  3. Add back the oil to the wok. Stir fry the ginger, and garlic for about 30 seconds.
  4. Add in the potatoes and Fresno Chile. Stir fry for about 1 minute.
  5. Add soy sauce, sugar, vinegar, sesame oil, water, and salt. Stir Fry to combine.
  6. Cook until the potatoes are tender.


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