Pao Jiao Tu Dou Si
泡椒土豆丝·(pào-jiāo-tǔ-dòu-sī)
The Mother Brine (Pao Cai)
A pile of 1/8-inch potato matchsticks, a bottle of Chinkiang vinegar, and a carbon-steel wok sit ready. In the West, a potato is destined to be mashed, baked, or fried into submission, but in a Sichuan kitchen, it is celebrated for its raw, snappy crunch. This weeknight staple relies entirely on the magic of the family's fermented pepper jar, drawing sharp heat from crimson pao jiao. Line up your bowls next to the burner; once the oil hisses, the cooking is over in three minutes.
Before you start
Slice the potatoes into thin matchsticks.
Cut a thin slice off one side so the potato sits flat on your cutting board, slice into 1/8-inch planks, stack them, and cut lengthwise into 1/8-inch matchsticks—never use a cheese grater, which destroys the cellular structure.
Soak and rinse the potatoes to remove surface starch.
Immediately submerge the cut potatoes in a large bowl of cold water for 10 to 15 minutes, then drain and rinse under cold running water two or three times until the water runs completely clear.
Ingredients
- russet or Yukon gold potatoes1 lb
- Sichuan pickled peppers4 med
- pickled pepper liquid2 tbsp
- neutral cooking oil3 tbsp
- whole Sichuan peppercorns1 tsp
- garlic3 med cloves
- fresh green bell pepper1/4 cup
- scallions2 med
- kosher salt1/2 tsp
- chicken bouillon powder1/4 tsp
Method
- 01
Infuse the cooking oil with Sichuan peppercorns.
Place a wok or large skillet over medium heat, add the neutral oil and peppercorns while the oil is still cold, and let them fry gently for about 60 to 90 seconds until fragrant before scooping out and discarding the husks.
- 02
Fry the fermented peppers and garlic.
Turn the heat to medium-high, add the sliced garlic and chopped pickled peppers to the infused oil, and stir-fry for about 15 seconds until the fermented aroma fills the kitchen.
- 03
Flash-fry the shredded potatoes.
Crank the heat to maximum, add the thoroughly drained potatoes and fresh green peppers to the wok, and toss continuously for two minutes until the potato edges turn slightly translucent.
- 04
Deglaze with the mother brine.
Pour the pickled pepper liquid down the side of the hot wok so it sizzles on contact, sprinkle in the salt and bouillon, and toss for 30 seconds so the potatoes absorb the sour, savory liquid.
- 05
Garnish and serve immediately.
Turn off the heat, toss in the scallions, give it one final mix, and transfer immediately to a serving plate alongside steamed rice.
Notes
The secret to a crisp texture is entirely in the soaking.
Skipping the cold-water rinse leaves excess surface starch, which turns into a gummy, sticky paste the second it hits the hot wok.
Salt levels will vary depending on your brand of pickled peppers.
Keep in mind that both the pickled peppers and the brine carry significant sodium, so adjust the kosher salt to taste.
From Cook Sichuan in America.