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 6 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
  • 1/4 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
  • 1/2 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. 5 stars
    This was way too good! Been trying to recreate my husband’s favorite potato dish from the best Chinese restaurant in our city and this was the closest I could find– I even added Sichuan peppercorns for that extra authenticity lol
    Will definitely be making this again, thank you for sharing!