Ingredients
Kosher salt
2 lb. Yukon Gold potatoes, peeled and cut into 2" chunks
1/4 c. cornstarch
1/2 tsp. freshly ground black pepper
1/4 c. canola oil
14 dried red chili peppers
1 tbsp. Szechuan peppercorns
1 tbsp. freshly grated ginger
3 cloves garlic, chopped
3 green onions, cut into 2" pieces, plus more for serving
1 tbsp. Chinese cooking wine or dry sherry
3 tbsp. low-sodium soy sauce
2 tbsp. rice vinegar
1 tbsp. granulated sugar
1 c. low-sodium vegetable or chicken broth
1 tbsp. sesame oil
1 medium red onion, chopped
1 red bell pepper, chopped
1/2 c. roasted peanuts
Toasted sesame seeds, for garnish
Preparation
Step 1In a large pot of salted boiling water over medium-high heat, cook potatoes until just knife-tender, 7 to 8 minutes. Drain and let cool slightly. Step 2In a large bowl, combine cornstarch with black pepper and a pinch of salt. Add potatoes and toss to coat evenly.Step 3In a large skillet over medium-high heat, heat canola oil. Add chilis, Szechuan peppercorns, ginger, garlic, green onions, and a pinch of salt, stirring until fragrant, about 30 seconds. Step 4Add potatoes and cook until golden, stirring occasionally, about 5 minutes. Add cooking wine, soy sauce, vinegar, sugar, and broth, and continue cooking until slightly thickened, 1 minute more.Step 5Add sesame oil, red onions, bell pepper, and season with salt. Cook until onions are just beginning to soften, about 5 minutes. Remove from heat.Step 6Fold in peanuts, then garnish with more green onions and sesame seeds before serving.
If you’re planning on feeding a crowd tonight, pick a few of our other weeknight dinner ideas! If you’ve made this recipe, be sure to leave a comment below and let us know how you liked it!
