I was reading food blogs this week and came across a new-to-me blog, Soup Belly, that made Sichuan Stir Fried Potatoes. When I initially read the blog post I thought the recipe used szechuan peppers but in actuality the name of the recipe is referring to the Sichuan province of China. I still need to go back and make this recipe because it does look good.
It did give me the idea however to use Szechaun peppers to season a wok stir fried potato dish. It turned out very pleasant and I would definitely make this dish again.
Szechuan Pepper Potatoes 3 large russet potatoes 3 garlic clove - thinly sliced 1 small onion - diced 3 green onions - thinly sliced 1/4 cup canola oil 2 tbsp szechuan peppers 1/2 tbsp sesame oil
Cut the potato in half. Quarter each half of the potato lengthwise and then cut in half. Continue until all the potatos are cut.
Place the potatos on a plate and microwave for about 2 minutes to give the potatos a cooking head start.
Heat the canola in a wok with 1/2 the garlic and 1 tbsp of szechuan peppers.
Once the oil is hot add 1/2 the potatoes.
Stir fry the potatoes in 2 batches cooking each batch for 8-10 minutes. After the first batch is done remove to drain on a paper towel. Continue with the second batch adding the remaining garlic slices and szechuan peppers prior to adding the potatoes. Once all the potatoes are cooked add them back to the wok along with the remaining ingredients: onion, green onion and sesame oil. Stir fry for about 2 minutes until the potatoes are cooked through. Serve with srirachi sauce.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.