Estes palitos de batata salteados são um acompanhamento clássico da cozinha caseira chinesa, surpreendentemente rápido de fazer e cheio de sabor. A pimenta de Sichuan confere um toque picante e uma sensação única de formigueiro na boca, que contrasta na perfeição com a textura tenra e crocante da batata. É um prato simples, mas viciante, perfeito para servir com arroz.

Ingredientes

  • 3 batatas grandes, cortados em palitos
  • 1 cebolinha
  • 1 colher de sopa de molho de soja leve
  • 1 colher de sopa de vinho de arroz
  • 1/2 colher de chá de açúcar
  • 2 colheres de sopa de caldo de galinha
  • 1 colher de chá de pimenta de Sichuan, esmagada
  • 1 colher de sopa de óleo

Preparação

  1. Misture o molho de soja, vinho de arroz, açúcar e caldo de galinha.
  2. Lave os palitos de batatas para remover o excesso de amido.
  3. Aqueça o óleo, frite pimenta Sichuan cerca de 1 min, adicione as batatas, misture bem.
  4. Continue fritando e misturando por cerca de 3 min.
  5. Adicione a mistura de molho bem. Frite mais 2 minutos.
  6. Polvilhe com cebolinha.
  7. Sirva e aproveite.

Ready for a side dish that’s incredibly simple yet bursting with flavour? The English recipe is right below.

Stir-Fried Sichuan Potato Slivers

This classic Chinese home-style dish, known as suan la tu dou si, is a testament to how humble ingredients can be transformed into something spectacular. It’s a quick and easy stir-fry where potato matchsticks are cooked until just tender-crisp, never mushy, and coated in a savoury, tangy sauce with the signature numbing heat of Sichuan peppercorns.

The key to achieving the perfect texture is to rinse the cut potatoes thoroughly to remove any excess starch. This crucial step prevents them from sticking together and ensures they retain a pleasant bite after cooking. Frying the Sichuan peppercorns in the oil first infuses it with their unique, fragrant, and tingling “málà” flavour, which is the heart and soul of the dish.

This dish is wonderfully versatile. Serve it as part of a larger Chinese meal alongside other vegetable and meat dishes, or simply enjoy it on its own with a bowl of steamed rice for a quick, satisfying, and flavour-packed lunch.

Ingredients

  • 3 large potatoes, cut into thin matchsticks
  • 1 spring onion, finely chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1/2 teaspoon sugar
  • 2 tablespoons chicken stock
  • 1 teaspoon Sichuan peppercorns, lightly crushed
  • 1 tablespoon vegetable oil

Method

  1. In a small bowl, mix together the light soy sauce, Shaoxing rice wine, sugar, and chicken stock. Set aside.
  2. Place the potato matchsticks in a large bowl and rinse them several times with cold water to remove the excess starch. Drain them thoroughly.
  3. Heat the oil in a wok or large frying pan over a medium-high heat. Add the crushed Sichuan peppercorns and stir-fry for about 1 minute until they are fragrant.
  4. Add the drained potato matchsticks to the wok and stir-fry, tossing them continuously for about 3 minutes until they start to soften slightly.
  5. Pour the sauce mixture over the potatoes. Continue to stir-fry for another 2-3 minutes, until the potatoes are tender-crisp and have absorbed the sauce.
  6. Sprinkle with the chopped spring onion and give it one final toss.
  7. Serve immediately and enjoy.