Thursday, October 10, 2013

Wok Fried Julienned Potato in Chili Oil

The other day, my friend Sam asked me about a dish he had at a Chinese restaurant here in Seattle.  He described it as a spicy potato dish where the potatoes were like noodles.  Coincidentally, Chris had dinner at this same restaurant last night and I asked him to make sure they had the potato noodles.  A little mishap occurred and somehow the entire plate of potatoes inexplicably slid into his lap as he simultaneous took the plate in his hand and turned his head to talk to someone.  So, I'm not sure Chris' description of the potato dish would be accurate.  I haven't made it to the restaurant to try them for myself, but that's not going to stop me from trying to make something like them from the descriptions I did receive. A quick phone call to my mom sorted out a few minor details and I'm off and running.

1 pound potatoes, choose a low starch variety, I used fingerlings
2 tablespoons oil
1 garlic clove, finely minced
2 tablespoons light soy
1 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon chili oil
1/2 teaspoon sesame oil
1 scallion, thinly sliced


Peel the potatoes and cut them into thin matchstick sized long strips, equal thickness to a thick spaghetti noodle.  
Soak the potatoes in iced water for about 30 minutes to an hour.
Drain the potatoes and dry on paper towels.
Heat a large wok over medium high heat
Add the oil and the garlic.
Once the garlic is fragrant, add the potatoes and toss a couple times. 
Then add the soy, vinegar, sugar, chili oil and sesame oil cook the potatoes for a minute or two.  The potatoes will be tender but still a little bit crispy.
Add the scallions and serve.
It's a keeper.  I have no idea if it matches up to what Sam had, but I'll be making this again. 
A bonus photo is the rolled pork belly I made.  Last night I put fresh sage, salt and pepper and dried thyme onto the inner side of the pork belly and then rolled it up and tied it.  Then I sprinkled it with kosher salt and pepper and set it int he refrigerator over night, uncovered.  I roasted the pork belly at 450f for 45 minutes and then at 250f for another hour.  Let rest for about 10 minutes before slicing.  Fabulous!


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