Cold Dishes

Potato Strips with Chili Sauce

Name: Potato Strips with Chili Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: potatoes; dried red chili; broad bean paste; scallions; chicken essence; thirteen spices

timer 10 MIN

signal_cellular_alt Medium

person 4 servings

Recipe

About This Recipe

This irresistible Stir-Fried Potato Strips with Chili Sauce is a savory, spicy delight that brings bold flavors to your table. Tender golden potato strips are wok-tossed with aromatic dried red chilies, then infused with rich broad bean paste, light soy sauce, and a hint of thirteen spices for depth. The key to perfection? A precise balance of water ensures the potatoes cook to a slightly sticky, melt-in-your-mouth texture without becoming mushy. Finished with fresh scallions for a bright contrast, this dish offers a satisfying mix of heat, umami, and subtle sweetness. Quick to prepare yet bursting with complexity, it’s a standout side or main that pairs perfectly with steamed rice. A must-try for lovers of Sichuan-inspired comfort food!

Instructions

Detailed preparation guide

servings 4

Total Time 10m

shopping_basket Ingredients

Main Ingredients

potatoes 200g

The aromatics

dried red chili 5g (3-4 segments)
scallions 2 stalks (30g)

The sauce & seasonings

broad bean paste 2 tbsp
chicken essence 1 tsp
thirteen spices ½ tsp

menu_book Directions

Step 1

Peel and wash the potatoes, then cut them into strips. Heat oil in a pan, add dried red chili segments (the oil should not be too hot to prevent the chili from sticking to the pan) and stir-fry for 7 seconds, then add the potato strips and stir-fry.

Step 2

Continue to stir-fry to make the potato strips evenly cooked until they turn golden yellow.

Step 3

Add a circle of light soy sauce and stir-fry.

Step 4

Pour in another circle of broad bean paste and continue to stir-fry evenly. The flavor of the broad bean paste may vary depending on the brand. Sprinkle in chicken essence and thirteen spices.

Step 5

Add water to the level of the potatoes. Too much water will make the dish too soupy, while too little water will cause the potatoes to stick to the pan.

Step 6

Cover the pan and bring to a boil. Prepare the scallions.

Step 7

When the soup has reduced and the potatoes are slightly sticky, reduce the heat to low.

Step 8

Immediately add the scallions and stir-fry evenly, then turn off the heat. The fragrant potato and chili sauce is now ready.

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