Originally posted September 21, 2015

Szechuan Potato Strips

Szechuan Potato Strips by Sarah Xiong


  • 1 medium potato, thinly sliced
  • 3 cloves garlic, minced
  • 4 dried chilis, stems removed
  • 1/2 tsp chicken powder
  • 1/2 tsp sea salt
  • 1 tsp szechuan peppercorns
  • 2 tbsp rice wine vinegar
  • 2 tbsp oil


Slice potato into extremely thin, flexible match sticks. The idea is to have them cook in minutes in a hot pan.

In a hot pan add oil, dried chilis and peppercorns. Fry til fragrant then remove peppercorns and chili. Add garlic, fry for a minute. Add potatoes, fry for 3 minutes. Add chicken powder, rice wine vinegar and sea salt, fry for a few more minutes. Toss dried chilis back in. Serve.



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