Chinese Stir Fried Potatoes

Ingredients
2-3 Larger Low Starch Potatoes - like (Red Skin or New Potatoes)
Oil to cook with
1 - 4 cloves of Garlic (the first step to knowing yourself in the kitchen is knowing yo garlic preference)
1 large piece of peeled Ginger
Whole dried chilies
1tbsp Szechuan Peppercorns
Soy Sauce
Chinese Black Vinegar
Cilantro
Directions
Wash and brush your potatoes thoroughly if leaving the skin on
Leaving on the skins ups the nutritional density of the potato so I do recommend doing this
Quarter your potatoes lengthwise
Slice each quarter thinly then shift it onto the other exposed quarter trying to keep the slices intact
In a direct chopping motion cut down on the potato to produce sticks (traditionally these would be cut VERY thin but no one has anything to prove when it comes to home cooking)
The thinner the stick the faster the cook but whatever your preference keep them as even as you can so they cook evenly
Soak the potatoes in water for ten minutes to further remove the starch
Once soaked place on a tray to let it dry while you prepare all the other ingredients
Grate/slice/chop up your ginger to preference (I like eating whole bites of it but if you don’t mincing or grating is fine)
Mince your garlic
Heat up 1-2 tbsp of oil in a wok
When the oil is heated (you’ll see light wisps of white smoke or notice the oil has gotten glossy) add the dried whole chilis
Stir around to incorporate the chilies with the oil
Add your Szechuan peppercorns and give it two stirs and then immediately
Add your ginger and stir, if your ginger is in larger pieces stir till fragrance is released, if you grated or minced it this will be a much faster step
Add your garlic and stir around quickly, don’t let it burn
Once the fragrance is released from the garlic add in your potatoes
You won’t notice much cooking happening to the potatoes so this part is just practice and getting to know the timing loosely a minute or so
Make sure all the potatoes get into contact with the hottest part of your cooking surface, if that’s a wok stir constantly
Once you can see things dry out a little in your pan, add a splash of sou sauce and incorporate it fully with your potatoes
Only when you’re almost completely done do you add the vinegar
The vinegar is a last and quick step because the acids plus stir frying will quickly break down the potato and you want to keep things snappy in texture
So when you add a final generous splash of vinegar just stir long enough to get it on everything and then place
This is a simple and flavorful dish with a big punch so pair it with rice to balance things out
Garnish with cilantro

[@MrTalonias]

I swear when I can travel again after this pandemic, I have got to come visit your restaurant

[@jennifersantucci1855]

Watching this here is a much different experience then Tik Tok! Thank you for sharing this recipe!

[@Elderlucian]

Oh man. I've not had ones that look like yours but my favorite Szechuan restaurant had something like this that was hella addicting.

[@sheepisfortheweak6164]

I have found the Bob Ross of cooking and I am happy with this discovery

[@ChadwickHorn]

I love everything about your videos, from the narration, to the employment of technique, to the man himself. Thanks for being an awesome contribution to the KZbin and Tiktok community! 🏳️‍🌈 🤗

[@Fridaahs]

I like use to Shaoxing wine, doubanjiang, star anise, cauliflower and celery when i make this. So good with fried fish~~~ I haven't tried this with vinegar yet and I'm excited to try a new flavor of this! Also, you're a true hero to mention the importance of ingredient order and of how attentive you need to work while making this. I cannot tell you how many times I've set of the smoke detector. This was my first real dish I learned to cook over an open flame. I really just tossed things in an oven before. After tasting how delicious it was in a restaurant and realizing doable it was to make it myself, I fell in love with cooking. I know i typed a lot, but this dish (with fried fish!) is an important one to me personally. I got really excited when I watched this video and thought about the great experience it will be for those who try it out for themselves. Absolutely love your kitchen, content and commentary. Please do keep it up! Happy new year!

[@Fridaahs]

I literally made this last night and gosh it was delicious~~~ I can't believe how different it tastes while still being a familiar flavor!! I've been eating it my way for years and I never would have expected what the vinegar would do for the dish. What a thrill!! Definitely a new regular on the home menu~~~ Now all I'm thinking about is how I can twist and spin other dishes haha! This mild soul is feeling adventurous~~ Thank you so much! 😆👍

[@mon6745]

I always wondered where Peruvian Lomo Saltado came from and this is connecting the dots- love the red potatoes, we use them for poutine in Quebec too! 😍 and the giant Pearl River Soy Sauce reminds me of my mom 🥰

[@tiffd516]

These look so good and it has ingredients that I can eat.

[@peng6220]

I never knew this was Chinese, my Filipino mom would always cook this and i never considered the origins. Nice video!

[@WHEN1115]

Just tried out your recipe! The way the Sichuan peppercorns numb your tongue is so cool. Really appreciate your cooking style, ideas, and ethos!

[@nehasings]

Thank you so much for a Wonderful Vegetarian Recipe 👌👌👌👌

[@Skoben2000]

Just watched your video and then made this. OMG ... Soooo good!

[@charletfoster8917]

This dish looks yummy n I like your wok👍🏿

[@iwishihadahippo]

My Chinese friend in college made me this, and I have been searching for the recipe everywhere! Thanks for sharing 😁 I can’t wait to eat it again

[@tarvox727]

Watching you on here and on Tiktok helped me and many others to get through 2020 with our sanity intact, and I always love seeing the cast iron wok and induction burner in action since I use both in my kitchen as well. Definitely gonna try this and see how my lady likes it since she's a sucker for potatoes, and the note on garlic is 100% spot-on. My only question -- was that also a roasted chicken thigh in the bowl with the taters and rice? It looks so good 🤤

[@robertvarleymaloney5989]

These are so gooooood, my ex introduced me whilst I was at uni. What an absolute treasure trove of dishes she showed me! The fact you can have carb on carb and it taste great is a testament

[@bartiz12]

Came here because I was looking for stir fried potatoes recipe. Though it will not work on my already cooked ones 😂, the video came out very informative, entertaining with piece of story but also straight to the point and pleasant to watch. Subscribed!

[@alicehere8334]

So glad this recipe popped up on my fyp! This dish is nostalgic for me. I’ll have to make it. And love your longer YT video format :)

[@francineyagi7881]

Awesome and I just need to buy the chilies and red potatoes!!! Everything else is a staple in my home!!! Thankyou for this recipe!!!!!

[@ShyyGaladriel]

Mmm... potatoes are my favorite. I want a plate of these so bad!!!

[@Ewwsunflowa]

My new favorite thing to make 🥰

[@isaacdechant9025]

Such a beautiful man inside and out. This looks amazing. P.S So jealous you have speed racks in your personal kitchen lmao

[@DaniChill]

My mouth isn’t watering, your mouth is watering.

[@kikithompson7754]

Looks delicious. I live close by in Windsor and I will look forward to visiting your restaurant when the time comes.

[@kikithompson7754]

@@jonkung they have shredded potatoes with chili sauce?? I’ll look forward to Shanghai Bistro once restaurants are open to the public. Great menu and good reviews.

[@dennisengelen2517]

I don't have any of these kind of chilis available here since the closest asian store is in a city 16 minutes from where I live (which is too far if it's just for one thing , if they have it lol) so I've used spicy chili flakes. But little did I know that it wasn't that wise to add them in the beginning because they instantly burnt lol. I've used 3 tbsp for about 500+ grams of Nicola potatoes and boy oh boy I can handle my spice well but I felt that well enough lol. Not as bad as in that my mouth was on fire when I didn't eat, but during the bites I did shed a few tears lol.

[@gfueloniichangfuelloniicha3221]

looks so great

[@gfueloniichangfuelloniicha3221]

@@jonkung you inspired me to start making chinese soups!

[@jayswing101]

It's past midnight but. I am seriously considering heading downstairs and making these. Spicy potatoes and rice?? Yes please. Sign me up immediately (also these were my favourite dish from a local restaurant, but they moved to the other side of my city this year and don't deliver to my area anymore so thank you!! Looking forward to attempting this!)

[@alexcichalski7186]

I’m glad I got to see this one so soon, might have to try it cuz I have a wok and no excuse not too

[@estherko8687]

Hi Chef! Thanks so much for sharing! I'm so happy to find this -- my husband spoke often about how much he missed a Szechuan potato dish from China and I think this fits his description perfectly - though maybe minus the vinegar. Can I make this without the black vinegar? (assuming it would just be spicy vs spicy+sour?) Subscribing!

[@fatherofchickens7951]

Two of my favorite creators!😊

[@mitchellquartero]

I like this video thanks

[@phillipmargrave]

I see you’re using a cast iron wok with an induction hot plate. I think I’ll try that set up. It seems like my metal coil stove can’t keep my carbon steel wok hot enough. Any suggestion for brand/quality of cast iron wok and hot plate? So far the only types of Asian cuisine I’ve become proficient in are Hibachi and Phô. Steamed buns don’t count cuz I buy them frozen 🤦🏻‍♂️ I’d like to become proficient with a wok because it would expand the horizons of what I’m able to do at the moment. I’m just a beginner home cook trying to get better. I’m grateful for any advice you’re able to give. Ive just started watching your vids a few days ago. Thanks! Edit: your to you’re

[@mariannpino1606]

This looks delicious! Could you use this on vegetables too?

[@asmak.7928]

I finally made it ! It was sooooo good but I may add too much of chilly, but damn that was good !

[@sunderlorn7135]

That thick cast iron wok looks gorgeous! Never seen one like it before. Out of interest, does it fare better on an electric stove than the usual thin wok? (I always have to use a tiny butane stove for stir-frying in my apartment for this reason, and would love something I can use on the electric stove built into the countertop.)

[@kendra1197]

Are there certain brands of sauces or vinegars you prefer to use? I absolutely love your work! ❤️

[@333mojito]

These look incredible!!! I have to ask, what wok do you use? Been looking for a while. Thanks!

[@dudeshamus1451]

Good stuff!

[@hamzataher2437]

Quality video mate

[@MikeSwaggg]

How soft should I expect the potatoes to be? I think I may have undercooked mine when I made this?

[@bwoyfoodie]

Amazing 🇯🇲👍👍

[@whiskeyburps]

delicious omg

[@bronzewand]

Yeah lemme just munch this whole chilli like my man did.... man I shouldn't of done that

[@supermegaawesomeultragal7820]

I love a man that can handle a pepper like I do 😏

[@MorgamusPrime87]

I know you made this for a vegan, but if there was a meat you would make to accompany this, what kind would it be?

[@coyotestylepro1150]

👍🏿😁👍🏿

[@simonsays5094]

its so true, this is such a common dish in china but you woudln't show it off to someone from another culture

[@seashorerumble1380]

Aaaand saved

[@theladam]

Love the vids man! Any idea where you got that apron? Would love to get one just like it!

[@theladam]

@@jonkung Thank you v much, appreciate it!

[@rickysingh616]

Just made it and it was amazing. Only problem I had the spices did get stuck to the pan. Wasn't sure how long to keep frying the potatoes

[@jsobrino]

if stuff is getting stuck you’re most likely either not preheating it enough, or not using enough oil. are you using a carbon steel or cast iron wok btw?

[@rickysingh616]

@@jsobrino hey, thought I had enough oil it it. It could be the wok. I think it's made out of carbon steel. Gonna try it again in a few days. If I manage to find my good pan I'll let you know how it goes. Thanks for the reply 👍

[@jsobrino]

@@rickysingh616 definitely try a little more oil, plus a good 5-10 min preheat over medium or medium high depending on your stove! i know i had a lot of trouble with stuff sticking in the past when i didn’t preheat as much, but now i always turn it on for a good while and haven’t had issues in months!

[@rickysingh616]

@@jsobrino thanks 🙏

[@rickysingh616]

@@jonkung thanks chef Jon, it's on the menu tomorrow so I'll let you know how it goes 🙏

[@z-man7883]

Like lomo saltado but only with fries

[@MQLin910]

There’s also another version adapted to Southern Chinese cooking without the chili if people aren’t into spicy :)

[@gort4760]

Do you think it would work with another type of vinegar, like rice vinegar?

[@paski008]

can i use Sweet potatoes on this dish?

[@Vinny-vr1ec]

What kind of dried chilies are those?

[@latonyamedia615]

I asked about it at a Chinese restaurant in the states and she said it wasn’t a Chinese dish.😏

[@hexkobold9814]

Tu dou si is a dish from Sichuan in southwestern China.... A lot of American Chinese restaurants are run by people with roots from southeastern China (Guangdong or Fujian) which have a very different style of cooking. Sometimes they're even Cantonese or Fujianese people whose families immigrated to southeast Asia (Vietnam, Malaysia, etc) for a few generations before coming to the US in which case Sichuan food might be completely alien to them, and nowadays many Chinese restaurants rely on cooks from Central America or other places who only know how to cook the Chinese dishes the boss instructs them to cook.

[@Ray-pp5qb]

What kind of meat would go well with this dish for the non vegans out here?

[@hexkobold9814]

Another video based on weird assumptions. 土豆丝 is one of those dishes that Chinese hosts always introduce to foreign guests at banquets in China. Where do you get the idea that they don't? Also your matchsticks are cut thicker than any 土豆丝 I've ever had. Interesting choice to leave the skin on, though - That's some good fiber and vitamin C.

[@boxxerluffy9845]

Nice haircut hahahaha

[@HEEHEEBOII]

my G i love your videos but those potato are cut way too thick, cut them thinner and it will taste even better! It's a traditional dish my parents cook when I was a kid and something I crave as I cannot cook it as perfect as them. But respect for modernizing our culture and cuisine!

[@pengzhang5081]

No this is not Chinese food