Chili Pepper Potato Stirfry (尖椒土豆片 Jian Jiao Tu Dou Pian)

Chili Pepper Potato Stirfy (尖椒土豆片) is a super homey and typical Northeastern dish (东北菜) in China. You can count on finding this dish in every single restaurant specializing in Northeastern cuisine. Every household also has its own version. It’s so easy and quick. It complements other meaty dishes and also goes well with rice or porridge.

If you want some more color, you can add a red chili pepper or sliced tomato to be stir-fried together with the other ingredients. Unlike my other Stir-Fried Julienned Potatoes with Chili Peppers which is a Sichuan dish that tastes sour and spicy, this Northeastern dish has a more dominate savory flavor.

Gluten Free, Vegan

Preparation Time:  10 minutes

Total Time:  25 minutes

Servings: 2 to 4 people

Ingredients:

• 2 medium yellow potatoes ¹
• 2 fresh long green chili peppers ²
• 2 green onion
• 2 to 3 garlic cloves
• 1/4 teaspoon white vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon kosher salt
• 2 tablespoons water
• 1 tablespoon vegetable oil

Preparation:

1. Heat a large sauce pan filled with water. While waiting for water to boil, prepare the other ingredients.

2. Peel the potatoes. Slice the potatoes into 1/8 inch (~3 mm) thick slices. You can cut them into any shape you like. Here is a fancy way to slice potato into diamond shapes: First cut the potato into thick slices. Then stack a few slices and make 2 or 3 diagonal cuts. Finally, turn the stacked potatoes 90 degree and make 1/8 inch (~3mm) cuts across. See pictures. Rinse the potato slices several times to remove any surface starch.

3. Cut the green chili peppers lengthwise first. Then without moving anything, make several diagonal cuts.

4. Cut the green onions into thin slices. Peel and mince the garlic cloves.

5. When the water boils, add the sliced potatoes and a pinch of salt. Blanch for 1 minute or until the potatoes start changing color. Take out the potato slices and drain well.

6. Heat a large well-seasoned wok or skillet under medium-high heat. When the wok is hot, add 1 tablespoon of vegetable oil. When the oil is warm, add the green onions and garlic, stirring to release fragrance. Then add the chopped green chili peppers, stirring and tossing for about 30 seconds. Add the blanched potato slices and 1/4 teaspoon of white vinegar, stirring to combine. Add the 1 tablespoon of soy sauce and keep tossing for a few seconds. Then add the 1/2 teaspoon of kosher salt and mix everything well. Finally add the 2 tablespoons of water, stirring and tossing for another half a minute. Take everything out to a plate and serve while hot. Enjoy!

Bon Appétit

Notes:

1. I find yellow potatoes work the best for this dish. Yellow potatoes are somewhere between starchy and waxy.

2. You can choose the type of green chili peppers to use based on your heat tolerance or preference. I found mine from my local Asian grocery store. Generally, you want your chili green peppers to have some heat, however mild.

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