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Sichuan Dry Pot Potatoes
Sichuan dry pot potatoes with a widely accepted hotness.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 168 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 2 middle size potatoes
- 2 tbsp. vegetable cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. ginger
- 1 tbsp. garlic
- 1 tbsp. chopped scallion white
- 1 long red pepper
- 1 green red pepper
- 1/4 red onion , cut into small pieces
- scallion section
- 1-2 tbsp. chili powder
- 1 tbsp. Chili oil , optional
- 1 tbsp. light soy sauce
- pinch of salt
- 1/2 tsp. sugar
Instructions
- Peel potatoes and then cut into 0.8cm (make thicker slices). Then place in a large pot of boiling water. Cook for 2 minutes. Drain completely.
- Add oil in wok and fry the potatoes until slightly browned on the surface. In this step, we are trying to remove the water from the potatoes.
- Add doubanjiang, garlic, ginger, scallion white, chili powder, salt and sugar. Mix well. Then place red onion, scallion section and peppers. Drizzle some light soy sauce over the sauce. Toss to mix well. If you want to make it ever hotter, add some chili oil.
Cup of Yum
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Sodium
360mg
(15%)
Potassium
222mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1653IU
(33%)
Vitamin C
25mg
(28%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 360mg | 15% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1653IU | 33% |
| Vitamin C | 25mg | 28% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.