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LMSL Episode 2 Chinese stir fry potatoes with ‪@jonkung‬

Ingredients
2-3 Larger Low Starch Potatoes - like (Red Skin Potatoes)
Oil to cook with
1 - 4 cloves of Garlic (the first step to knowing yourself in the kitchen is knowing yo garlic preference)
1 large piece of peeled Ginger
Whole dried chilies
1tbsp Szechuan Peppercorns
Soy Sauce
Chinese Black Vinegar
Cilantro

Directions

Wash and brush your potatoes thoroughly if leaving the skin on
Leaving on the skins ups the nutritional density of the potato so I do recommend doing this
Quarter your potatoes lengthwise
Slice each quarter thinly then shift it onto the other exposed quarter trying to keep the slices intact
In a direct chopping motion cut down on the potato to produce sticks (traditionally these would be cut VERY thin but no one has anything to prove when it comes to home cooking)
The thinner the stick the faster the cook but whatever your preference keep them as even as you can so they cook evenly
Soak the potatoes in water for ten minutes to further remove the starch
Once soaked place on a tray to let it dry while you prepare all the other ingredients
Grate/slice/chop up your ginger to preference (I like eating whole bites of it but if you don’t mincing or grating is fine)
Mince your garlic
Heat up 1-2 tbsp of oil in a wok
When the oil is heated (you’ll see light wisps of white smoke or notice the oil has gotten glossy) add the dried whole chilis
Stir around to incorporate the chilies with the oil
Add your Szechuan peppercorns and give it two stirs and then immediately
Add your ginger and stir, if your ginger is in larger pieces stir till fragrance is released, if you grated or minced it this will be a much faster step
Add your garlic and stir around quickly, don’t let it burn
Once the fragrance is released from the garlic add in your potatoes
You won’t notice much cooking happening to the potatoes so this part is just practice and getting to know the timing loosely a minute or so
Make sure all the potatoes get into contact with the hottest part of your cooking surface, if that’s a wok stir constantly
Once you can see things dry out a little in your pan, add a splash of sou sauce and incorporate it fully with your potatoes
Only when you’re almost completely done do you add the vinegar
The vinegar is a last and quick step because the acids plus stir frying will quickly break down the potato and you want to keep things snappy in texture
So when you add a final generous splash of vinegar just stir long enough to get it on everything and then place
This is a simple and flavorful dish with a big punch so pair it with rice to balance things out
Garnish with cilantro

Jon Kung's cookbook Kung Food is out now! Order your copy!

🎥: Jeremy Le

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