Hot and Numbing Mala Potatoes (麻辣土豆片)

麻辣土豆片 (Hot and Numbing Mala Potatoes) is a classic Sichuan dish known for its spicy and numbing flavors. This dish features thinly sliced potatoes cooked in a fiery and aromatic sauce, making it a popular choice for those who enjoy bold and intense flavors.

Hot and Numbing Mala Potatoes (麻辣土豆片)

Ingredients

  • 2 large potatoes, thinly sliced
  • 3 tablespoons vegetable oil
  • 4-5 dried red chilies
  • 1 tablespoon Sichuan peppercorns
  • 3 garlic cloves, minced
  • 1-inch ginger, sliced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a wok or skillet over medium heat.
  2. Add the dried red chilies and Sichuan peppercorns. Stir-fry until fragrant, about 1-2 minutes.
  3. Add the minced garlic, ginger, and green onions. Stir-fry for another minute.
  4. Add the thinly sliced potatoes and stir-fry for 3-4 minutes until they start to turn golden brown.
  5. Combine the soy sauce, Chinese black vinegar, sugar, and salt in a small bowl. Pour the sauce over the potatoes and stir-fry for an additional 2-3 minutes until the potatoes are fully coated and cooked through.
  6. Transfer the hot and numbing mala potatoes to a serving dish and garnish with additional green onions if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
3g
Fat
8g

Supplies

Wok or skillet Cutting board Knife Small bowl Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the hot and numbing mala potatoes as an appetizer or as a side dish to complement a Sichuan-style meal.

Tips & tricks

For an extra spicy kick, you can add more dried red chilies or a sprinkle of ground Sichuan peppercorns.

Cost

$8