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Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundrusset potatoes, peeled and sliced 1/8 inch thick2(8 ounce) cansbamboo shoots, rinsed5tablespoonschili crisp, such as Lao Gan Ma, or Sichuan chili oil (see Tips)3tablespoonsZhenjiang black vinegar (see Tips)2tablespoonsreduced-sodium soy sauce1teaspoonSichuan peppercorn oil (see Tips)1tablespoonfinely chopped fresh ginger3scallions, trimmed and thinly sliced1-2 fresh red chiles, thinly slicedFreshly ground Sichuan peppercorns (see Tips)
Cook Mode(Keep screen awake)
Ingredients
1poundrusset potatoes, peeled and sliced 1/8 inch thick
2(8 ounce) cansbamboo shoots, rinsed
5tablespoonschili crisp, such as Lao Gan Ma, or Sichuan chili oil (see Tips)
3tablespoonsZhenjiang black vinegar (see Tips)
2tablespoonsreduced-sodium soy sauce
1teaspoonSichuan peppercorn oil (see Tips)
1tablespoonfinely chopped fresh ginger
3scallions, trimmed and thinly sliced
1-2 fresh red chiles, thinly sliced
Freshly ground Sichuan peppercorns (see Tips)
DirectionsBring a large pot of water to a boil. Add potatoes and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add bamboo shoots to the pot and cook until hot, 1 to 2 minutes. Transfer them to the colander.Meanwhile, mix chili crisp (or chili oil), vinegar, soy sauce, peppercorn oil and ginger in a large bowl.Add a third of the potato slices and bamboo shoots to the sauce. Using tongs or a slotted spoon, gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Repeat with the remaining vegetables, one-third at a time. Spoon any remaining sauce over the top and sprinkle with scallions and chiles and ground Sichuan peppercorns to taste.TipsEquipment: Spice grinder or mortar and pestleTips: Chili crisp: This chili oil condiment made with fried onions, garlic, chiles and Sichuan peppercorns is like a crunchy paste. Seasoned liberally with MSG, sugar and salt, chili crisp is mainly used on its own or in cold Sichuan sauces rather than in cooking. Lao Gan Ma brand is popular and widely available, but there are many chili crisps on the market, including a Trader Joe’s version.Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.Sichuan peppercorns: Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food.Originally appeared: EatingWell Magazine, May 2020
Directions
Bring a large pot of water to a boil. Add potatoes and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add bamboo shoots to the pot and cook until hot, 1 to 2 minutes. Transfer them to the colander.Meanwhile, mix chili crisp (or chili oil), vinegar, soy sauce, peppercorn oil and ginger in a large bowl.Add a third of the potato slices and bamboo shoots to the sauce. Using tongs or a slotted spoon, gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Repeat with the remaining vegetables, one-third at a time. Spoon any remaining sauce over the top and sprinkle with scallions and chiles and ground Sichuan peppercorns to taste.TipsEquipment: Spice grinder or mortar and pestleTips: Chili crisp: This chili oil condiment made with fried onions, garlic, chiles and Sichuan peppercorns is like a crunchy paste. Seasoned liberally with MSG, sugar and salt, chili crisp is mainly used on its own or in cold Sichuan sauces rather than in cooking. Lao Gan Ma brand is popular and widely available, but there are many chili crisps on the market, including a Trader Joe’s version.Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.Sichuan peppercorns: Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food.
Bring a large pot of water to a boil. Add potatoes and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add bamboo shoots to the pot and cook until hot, 1 to 2 minutes. Transfer them to the colander.
Meanwhile, mix chili crisp (or chili oil), vinegar, soy sauce, peppercorn oil and ginger in a large bowl.
Add a third of the potato slices and bamboo shoots to the sauce. Using tongs or a slotted spoon, gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Repeat with the remaining vegetables, one-third at a time. Spoon any remaining sauce over the top and sprinkle with scallions and chiles and ground Sichuan peppercorns to taste.
Tips
Equipment: Spice grinder or mortar and pestle
Tips: Chili crisp: This chili oil condiment made with fried onions, garlic, chiles and Sichuan peppercorns is like a crunchy paste. Seasoned liberally with MSG, sugar and salt, chili crisp is mainly used on its own or in cold Sichuan sauces rather than in cooking. Lao Gan Ma brand is popular and widely available, but there are many chili crisps on the market, including a Trader Joe’s version.
Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.
Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.
Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.
Sichuan peppercorns: Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)174Calories10gFat19gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
