Use Yukon gold potatoes for best results. I have used this many times as a filling for Indian-style sandwiches. The original recipe calls for deep-frying the potatoes after boiling them. I have avoided that step here, but the taste is still wonderful. The recipe is adapted from Best of Chinese Cooking by Sanjeev Kapoor (Popular Prakashan 2003).
Makes 4 servings
4 small boiling potatoes, preferably Yukon gold
1 1/2 tablespoons vegetable oil
2 garlic cloves, peeled and sliced
1/2 small white or red onion, peeled and sliced
1/4 teaspoon red chili flakes
1 teaspoon red chili paste or red chili-garlic sauce (optional)
1 teaspoon soy sauce
1/2 teaspoon sugar
8 Sichuan peppercorns, crushed
2 teaspoons cornstarch
1/4 cup vegetable stock
1 tablespoon lemon juice
1 scallion, white and green part, thinly sliced
Bring lightly salted water to a boil in a saucepan.
Peel and cut each potato into 8 to 12 wedges each. Boil the potatoes until almost done. When you poke them with the point of a knife, there should still be a little resistance. Drain and set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and saute until lightly browned. Add the onion and saute until it has softened slightly. Stir in the chili flakes and red chili paste, if using. Add the potato wedges and toss well. Add the soy sauce, sugar and peppercorns, and toss again.
Blend the cornstarch with the vegetable stock and gently mix into the potatoes. Cook until the sauce has thickened. Adjust the salt to taste.
Add the lemon juice and scallion. Mix well and serve hot.