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    Home » Recipes » Mushrooms & Vegetables

    Sichuan Dry Fried Potato

    April 8, 2021 by Elaine 6 Comments | Jump to Recipe

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    This is a Sichuan style dry pot potato. If you read my previous posts, you will find that I love dry pot dishes a lot.

    Dry pot is another popular "hot pot" in Sichuan area including my hometown Chongqing. Almost everything can be used in dry pots, just like hot pot. This set is similar to dry fried green beans. The key important is to remove the water content of the ingredients and thus can make the tissues absorb the flavors from the seasonings. The most popular ingredients for dry pot is potatoes, lotus root, cauliflower, tofu products and yum. Although they are quite plain originally, but they becomes something really delicious by this method.

    Sichuan style dry pot potatoes|chinasichuanfood.com

    I made this as a vegan friendly recipe. You can also add several slices of pork belly just like what I did in the dry pot cabbage.

    Instructions

    Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.

    Sichuan dry pot potatoes|chinasichuanfood.com

    Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.

    Sichuan dry pot potatoes|chinasichuanfood.com

    Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well.

    Sichuan dry pot potatoes|chinasichuanfood.com

    This dish is not crispy, it is soft after cooked. But all flavors has been embed, and you will taste the best side of the potatoes, much better than meat.

    Sichuan style dry pot potatoes|chinasichuanfood.com
    Sichuan style dry pot potatoes|chinasichuanfood.com

    Sichuan Dry Pot Potatoes

    Sichuan dry pot potatoes with a widely accepted hotness.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Sichuan cuisine
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories: 168kcal
    Author: Elaine

    Ingredients

    • 2 middle size potatoes
    • 2 tbsp. vegetable cooking oil
    • 1 tbsp. doubanjiang
    • 1 tbsp. ginger
    • 1 tbsp. garlic
    • 1 tbsp. chopped scallion white
    • 1 long red pepper
    • 1 green red pepper
    • ¼ red onion , cut into small pieces
    • scallion section
    • 1-2 tbsp. chili powder
    • 1 tbsp. chili oil , optional
    • 1 tbsp. light soy sauce
    • pinch of salt
    • ½ tsp. sugar

    Instructions

    • Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.
    • Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.
    • Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well. If you want to make it ever hotter, add some chili oil.

    Nutrition

    Calories: 168kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Sodium: 360mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1653IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg
    Sichuan style dry pot potatoes|chinasichuanfood.com
    « Hot and Sour Lotus Root Salad
    Chinese Stuffed Eggplants »

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    Reader Interactions

    Comments

    1. Christine Chee

      April 19, 2021 at 10:47 am

      5 stars
      simple and sounds tasty. will try this today!

      Reply
      • Elaine

        May 24, 2021 at 8:28 am

        Thank you, Christine. Happy cooking!

        Reply
    2. J

      November 02, 2021 at 5:20 pm

      5 stars
      So Delicious! What a different way to eat potatoes, definitely making this again

      Reply
      • Elaine

        November 04, 2021 at 8:22 am

        Thank you dear for your lovely feedback!

        Reply
    3. MC

      March 13, 2022 at 8:37 am

      5 stars
      Very good recipe. Made this for a dinner party and it was a hit. Thank you for sharing

      Reply
      • Elaine

        March 13, 2022 at 9:12 am

        Thank MC for trying and giving me such a great feedback. Happy to know that.

        Reply

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