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.
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
- Heat the vegetable oil in a wok or skillet over medium heat.
- Add the dried red chilies and Sichuan peppercorns. Stir-fry until fragrant, about 1-2 minutes.
- Add the minced garlic, ginger, and green onions. Stir-fry for another minute.
- Add the thinly sliced potatoes and stir-fry for 3-4 minutes until they start to turn golden brown.
- 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.
- 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