This post was edited by WhiteBear at 2012-9-26 13:52|
Crazy Laowai in Sichuan
This dish I “invented” when looking for some dish, that would connect fried potatoes (laowai) and spicy taste of peppers (Sichuan).
Nuts and garlic gives crispy and aromatic influence, and oyster sauce – salty taste and sauce texture (also helps to combine ingredients on the plate).
I like it spicy - so You see a lot of spicy peppers, but You can use others off course.
Preparation: 5 minutes
Cooking: 15 minutes
Remarks: needed two woks, or wok and pan
- chop the peanuts
- chop the garlic
- cut the peppers (fine)
- cut the potato in thin (3mm) slices
- cut the potato slices in “matches” (about 3x3mm)
- heat the wok with oil, and heat it well
- fry the “potato matches” until creates “skin” (do not make it “golden” yet), then put it out from oil (keep the oil hot)
- heat the second wok until smoking
- add a little oil, and instantly chopped nuts, fry for 30 seconds, stirring
- add the cut peppers, and fry for 1 minute, stirring, then set aside
- add the oyster sauce and stir with other ingredients, set the low heat and goback to the potatoes
- put potatoes back to the oil, and fry until crispy and golden-brown
- put the fries on the plate, and cover with the fried peppers, nuts and garlic
serve hot (hm… it should be double hot)