Stir-fried Potato Slices with Konjac
Hot Dishes

Stir-fried Potato Slices with Konjac

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-fried Potato Slices with Konjac

About This Recipe

This Sichuan-style stir-fried potatoes and konjac is a bold, flavorful dish that combines tender potato slices with chewy konjac in a spicy, aromatic sauce. Thinly sliced potatoes are soaked to remove excess starch, ensuring a perfect texture, while konjac is blanched for a delicate bite. The magic happens when dried chilies and Sichuan peppercorns are fried to infuse the oil with heat and fragrance, followed by scallions, garlic, and rich Pixian fermented bean paste for a deep, umami-packed base. Carrots add sweetness, while light soy sauce and a touch of sugar balance the flavors. Stir-fried until the potatoes are tender and coated in the vibrant red sauce, this dish delivers a mouthwatering mix of spicy, savory, and slightly numbing sensations—a true taste of Sichuan cuisine. Quick to make yet packed with complex flavors, it’s a satisfying vegetarian dish that pairs perfectly with steamed rice.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • potatoes 280g per serving (560g total)
  • konjac 200g per serving (400g total)
The aromatics
  • carrots 50g per serving (100g total)
  • dried chilies 3 pieces per serving (6 pieces total)
  • Sichuan peppercorns 5-7 pieces per serving (10-14 pieces total)
  • scallions 1 medium stalk per serving (2 stalks total)
  • garlic 1.5 cloves per serving (3 cloves total)
The sauce & seasonings
  • Pixian fermented bean paste 1 tbsp per serving (2 tbsp total)
  • light soy sauce 1-1.5 tbsp per serving (2-3 tbsp total)
  • sugar 0.5 tsp per serving (1 tsp total)
  • salt 0.25 tsp per serving (0.5 tsp total)

menu_book Directions

1
Step 1
Step 1
Take two potatoes, approximately 560g, which is enough for two servings.
2
Step 2
Step 2
Slice the potatoes thinly and soak them in cold water. Change the water three times to remove excess starch, then drain and set aside.
3
Step 3
Step 3
Wash and slice the konjac into thin pieces.
4
Step 4
Step 4
Blanch the konjac pieces in boiling water for two minutes, then remove and set aside.
5
Step 5
Step 5
Prepare the ingredients: dried chili segments, Sichuan peppercorns, scallion segments, garlic segments, konjac slices, potato slices, carrot slices, and Pixian fermented bean paste.
6
Step 6
Step 6
Heat a non-stick pan over low heat and stir-fry the dried chilies and Sichuan peppercorns until fragrant. Remove them and reserve the oil.
7
Step 7
Step 7
Add scallion segments and garlic segments to the pan, then add two tablespoons of Pixian fermented bean paste and stir-fry until the oil turns red. Add carrot slices and stir-fry for a while.
8
Step 8
Step 8
Add potato slices and stir-fry until they are evenly coated. Add two to three tablespoons of light soy sauce.
9
Step 9
Step 9
Add a small spoonful of sugar, then add the konjac slices. Stir-fry over medium heat, stirring constantly, until the potatoes are cooked through. If the potatoes are too thick, you can add a little water and simmer for a while.
10
Step 10
Step 10
Taste and adjust the seasoning with salt as needed. Add a small half spoonful of salt here.
11
Step 11
Step 11
Add scallion segments and stir-fry until everything is well combined, then serve.

Community Reflections

0.0 (0 reviews)
No reviews yet. Be the first to review this recipe!