Sichuan bamboo shoots and potato stir fry
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
Super quick and with a pleasant Sichuan kick, this easy stir-fry uses thin potato matchsticks that are cooked al dente.
Ingredients
- 1 x 225g tin bamboo shoots
- 1 tbsp groundnut oil
- 2 garlic cloves, finely chopped
- 1 red chilli, seeds removed and sliced into thin shreds
- 1 whole dried red chilli, broken up
- 1 tsp whole Sichuan peppercorns
- 1 large Maris Piper potato, peeled and sliced into thin julienne strips
- 1–2 tbsp low sodium light soy sauce
- 1 tbsp black rice vinegar
- large pinch sea salt
Method
Drain the bamboo shoots, then place them in a bowl and soak in cold water to remove any impurities for 10 minutes. Remove, then slice into julienne strips.
Heat a small wok over a high heat. Add the groundnut oil, then add the garlic, red chilli, dried red chilli, sea salt and Sichuan peppercorns. Cook for 5 seconds to release their aroma, then tip in the bamboo shoots and potatoes and stir-fry for 1–2 minutes.
Season with the low sodium light soy sauce and add the black rice vinegar. Remove and serve immediately.
