Chinese potato stir-fry with Sichuan pepper

Cooking Time 10 minutes

Serves 4


  • 600 g red or white potatoes
  • salt
  • 1 clove garlic
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 dried red chillies
  • 4 tbsp soybean or vegetable oil
  • 2 tbsp lime juice
  • 1 pinch ground Sichuan pepper

Yellow Potatoes

White Potatoes


  1. Peel the potatoes and grate into fine strips with a grater or in a food processor.
  2. Bring a pan of salted water to the boil, add the potatoes, bring back to the boil and simmer gently for 2 minutes. Drain, rinse and drain again. 
  3. Peel and crush the garlic.
  4. Deseed the peppers and cut into thin strips.
  5. Roughly chop the chilli. 
  6. Heat the oil in a pan.
  7. Sauté the garlic and chilli for 2 minutes.
  8. Add the potatoes and peppers and fry, turning, until tender but not browned.
  9. Season with salt, lime juice and Sichuan pepper to taste.
  10. Divide between warmed plates and serve.

TIP: Try soaking the potato strips ahead of frying - it can reduce starchiness and makes them more crisp when fried.

About This Recipe

China is the world’s largest potato producer with nearly 25% of the world’s potato production. In China, potato staple food products include potato steamed bread, potato bread, potato noodles, potato steamed corn cake, mashed potatoes, potato chips and potato cakes. Source:

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