Stir-fried potato with salted black beans, chilli and saltbush recipe

Name: Stir-fried potato with salted black beans, chilli and saltbush recipe
Cook time: 30 min
Yield: 4 to 6
Cuisine: Asian
Ingredients: 2 tbsp chilli sauce (see recipe link below); 1½ tbsp light soy sauce; 1 tsp malt vinegar; 1 tsp brown sugar; ½ tsp sesame oil; 2 tbsp peanut oil; 3 large red chillies, seeds removed, halved; 3 small potatoes (about 650g), peeled, halved and cut into 5mm thick slices; 3 red shallots, cut into eighths; 2 tbsp Shaoxing wine or dry sherry; 2 tsp salted black beans; 50g fresh saltbush leaves (or use baby spinach); Sichuan pepper to serve (optional)

Kylie Kwong

August 8, 2017

Spicy stir-fried potato slices.William Meppem

easyTime:< 30 minsServes:4 to 6

Finely sliced or julienned potatoes are absolutely delicious when seared and stir-fried in a smoking-hot wok, and combined with Chinese salted black beans and chilli. The brown sugar adds a delectable caramel note. I also like to add a handful of fresh native saltbush leaves for extra flavour, texture, colour and a "touch of Australia". Baby spinach or silverbeet leaves also work well.

Ingredients

2 tbsp chilli sauce (see recipe link below)
1½ tbsp light soy sauce
1 tsp malt vinegar
1 tsp brown sugar
½ tsp sesame oil
2 tbsp peanut oil
3 large red chillies, seeds removed, halved
3 small potatoes (about 650g), peeled, halved and cut into 5mm thick slices
3 red shallots, cut into eighths
2 tbsp Shaoxing wine or dry sherry
2 tsp salted black beans
50g fresh saltbush leaves (or use baby spinach)
Sichuan pepper to serve (optional)

Method

1. Combine chilli sauce, soy sauce, vinegar, sugar and sesame oil with two tablespoons water in a small bowl and set aside.
2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add halved chillies and cook for 30 seconds each side to blister and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in wok.
3. Add potato slices to wok and cook for two minutes on each side or until lightly golden. Turn occasionally using a spatula to get a good colour on both sides.
4. Add shallots to wok, toss to combine and cook for two minutes. Add wine or sherry and cook for 10 seconds. Add black beans and stir-fry for one minute, stirring regularly to make sure the black beans don't burn and become bitter.
5. Add chilli sauce mixture and saltbush leaves to wok. Cook for three minutes, or until potato is just tender.
6. Transfer to a plate, garnish with blistered chillies and sprinkle over Sichuan pepper and salt, if desired.
Kylie Kwong's chilli sauce recipe.