Sichuan Stir-Fried Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy stir-fried potatoes with Sichuan peppercorns, ginger, garlic, and chiles cooked in a wok. A numbing and spicy Chinese side dish that's addictive and less common in the US.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large red skinned potatoes
- 2 tablespoons oil
- 1 tablespoon Sichuan peppercorns
- 2 thin slices of ginger ((minced))
- 2 cloves garlic ((minced))
- 3-6 dried red chilies ((de-seeded and chopped))
- 1 long red or green hot pepper ((de-seeded and julienned))
- 1 teaspoon light soy sauce
- ½ teaspoon sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon chicken stock ((or water))
- Salt to taste
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 10m
- Sodium
- 555mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1209mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.