Spicy Potato and Egg Stir Fry (2)

A recipe from ” Stir Crazy” by Ching-He Huang. If you are Vegan then leave out the egg- it will still be very good.

Spicy Potato and Egg Stir Fry (2)
Print Recipe
Spicy Potato and Egg Stir Fry (2)
Print Recipe
For the Garnish:
  1. Cut the potatoes into thin slices, then stack them up and slice into matchstick sized pieces. Soak them in a bowl of cold water with a pinch of salt for 5 minutes. Drain and blot dry with paper towels, then set aside.
  2. Crack the eggs into a bowl, season with the toasted sesame oil, salt and ground white pepper then beat lightly to combine.
  3. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger, chilli, spring onion, pickled chillies and ground SIchuan peppercorns. Stir fry for 10 seconds.
  4. Add the potato matchsticks and toss for a minute until they are coated with all the ingredients. Season with the rice wine or sherry and the sugar. Toss well to combine.
  5. Make a well in the centre of the wok. Pour in the beaten egg mixture and cook, stirring, until the eggs are lightly scrambled and still moist. Toss together, season with chilli oil and add more salt if needed.
  6. Transfer to a serving plate and garnish with the sesame seeds and the chopped coriander. Serve immediately.
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