Wok Fried Julienned Potato in Chili Oil
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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