DRY-POT POTATO

Today, I will share with you the experience of eating a vegan dish. It’s aromatic and really good to go with rice. If you like potatoes and you like Chinese food, you’ll love these dry-pot potatoes.

Serve: 2
Ingredients:
1 onion, sliced.
2 cloves garlic, minced
1 tbsp dry chili (or fresh chili, optional)
3 potatoes, sliced around 0.5 cm
1 Paprika, cut to bite size
1 spring onion, chopped

Prepare the sauce in a bowl:
1 tbsp spicy chili bean paste (Doubanjiang)
1 tbsp Chinese cooking wine (or water)
2 tbsp light soy sauce
1 tsp dark soy sauce (or ketchup)
1 tsp sugar
1 tsp ground Sichuan peppercorns (or ground cumin, optional)
1 tsp vegetable powder
Salt and pepper

Let’s cook:

  1. Boil the potatoes in salted water, about 4-5 minutes, then drained them.
  2. Heat the pan in medium heat, add a bit of cooking oil, sauté onions, add a bit of salt, cook it for about 2 minutes. Move the onions to a plate.
  3. Add a little bit more oil to the pan, throw in the ginger, garlic and chili (optional)
  4. Add in the pre-boiled potatoes and paprika. Pour in the prepared sauce and toss well.
  5. Cook for 2-3 minutes, or until the potatoes have soaked up the sauce.
  6. Add in the spring onion.
  7. Sprinkle it with ground Sichuan peppercorns (optional), and/or ground cumin (optional).
  8. Drizzle with sesame oil.
  9. Move it to cover the pre-cooked onion
  10. Serve with chopped cilantro (optional) and/or sesame seed (optional)

Tips:

  • The cooking process is quick, so ‘mise en place’ (french) – getting all ingredients ready before cooking.
  • Before stir-fry, cook rice (best use the rice cooker), so the rice is ready when the dish is done.
  • After the potatoes are sliced, they should be quickly placed in water to prevent blackening and oxidation.
  • Originally the potato should be fried not boiled, but it’s too greasy for me, I prefer boiled.
  • You can substitute potatoes with cauliflower. Cauliflower tastes delicious with this style too.
    You’ll also need to pre-boil it.
  • You don’t have to put Sichuan peppercorns or cumin. I put them because I like their aroma and numbing sensation.

For more of my recipes, please check TITIEN’S KITCHEN.

Love,
Titien 😊

Mise en place
Sauté onion
Transfer to a plate
Then, in the same pan. Add in a bit of oil, and stir fry ginger/garlic/chili (optional).

Add in the potatoes and paprika.
Pour in the sauce.
Toss well, let them absorb the sauce.
Stir-fry for 2-3 minutes.

Last, add in the spring onion.

Sprinkle it with the ground Sichuan peppercorns (optional), and/or ground cumin (optional)

Drizzle it with sesame oil. Done ✅

(Sorry, no pictures, I lost them🧐)
Transfer your potatoes to the top of the onion.
Garnish with coriander leaves (optional) and sesame seed (optional).
Serve immediately with hot rice 🍚.

2 Replies to “DRY-POT POTATO”

  1. Yummy!!!!! I wish my husband was adventurous in food-he is very plain, not that I’m wild & crazy. I don’t even like fish! But, I am better than him! Thanks for sharing & I am praying for you always!

    1. Hehe, Tobias loves Asian foods.
      Oh, btw he never eat PB&J toast until he met me 3 years ago 😂 After first bite, he loved it 😂 delicious 😋

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