HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
NORTHEASTERN POTATO, EGGPLANT AND PEPPERS
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
Provided by Julia Moskin
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
- In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
- Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
- Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams
FRIED POTATOES, BEEF AND PEPPERS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Slice them thinly in food processor. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
- Add oil, and reduce heat to medium high. When oil is hot, add potatoes, and brown, stirring often.
- Grind beef in food processor.
- Chop whole onion.
- As potatoes begin to brown, stir in the beef and brown it.
- Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
- Add onion and peppers to the pan, and stir well. Continue cooking over medium heat.
- Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 10 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 420 milligrams, Sugar 19 grams, TransFat 0 grams
STIR-FRY PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
- Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
- Add soy sauce, vinegar and pepper and cook another minute. Serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams
POTATOES, PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes; slice in food processor.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
- Chop whole onion, and add to potatoes as they cook.
- Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
- Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 488 milligrams, Sugar 14 grams
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- Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go. I recommend using a mandolin or a food processor with the slicing blade attachment.
- Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
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- Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
- Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
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