RECIPE TITLE "Quick and Tasty Yunnanese Potatoes (jiaxiang tudou
- yunnan)" from
Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia
Serves 4 to 6 as part of a rice meal ---
This is slightly chile-hot and very, very good, either hot from
the wok or at room temperature. Serve as part of a rice meal with
grilled or stir-fried meat, some lightly flavored Chinese greens,
and a soup. It also makes great leftovers, cold or reheated. We
like the leftovers topped by lightly stir-fried greens and a fried
egg. No extra seasoning needed.
- 2 pounds potatoes (see Note)
- 3 tablespoons peanut or vegetable oil
- 5 Thai dried red chiles
- 1 cup finely chopped scallions or a mixture of scallions and
chives or garlic shoots
- 1 teaspoon salt
Wash the potatoes well but do not peel unless the skins are very
old and tough. Boil the potatoes in a large pot of salted water
until just cooked. Drain and put back in the hot pot to dry. When
cool enough to handle, slide off the skins if you wish. Coarsely
chop the potatoes or break them into large bite-sized pieces.
Heat a wok over high heat. Add the oil and swirl to coat the pan,
then toss in the chiles. Stir-fry briefly until they puff, about
30 seconds, then add the potatoes and stir-fry for about 3 minutes,
pressing the potatoes against the hot sides of the wok to sear them.
Add the chopped scallions or greens and salt and stir-fry for another
2 minutes. Turn out onto a plate and serve hot or at room temperature.
Note: You can use leftover boiled potatoes for this dish. The proportions
above are for about 6 cups cut-up potatoes. If you begin with less,
reduce the amount of greens and chiles proportionately. And your
potatoes may already be salted, so be cautious as you add salt to
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True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
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