Stir-fried potato cubes with Lao Gan Ma spicy salted cabbage
Chinese Cooking Demystified · ♥ 6.8K likes · 181.2K views · 8 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ tsp salt
- ¼ tsp sugar
- MSG
- 350 g potatoes
Dice the potatoes into half-inch cubes (cubes rather than the Yunnan slices, to mix with rice more easily).
Rinse a couple of times, soak in water 10 to 15 minutes, drain and set aside.
- water
- 2 tbsp oil
Longyau: heat the wok piping hot, shut off the heat, add about 2 tbsp oil and swirl.
Over medium-low heat fry the potato about 10 minutes, until a little translucent.
- 2 cloves garlic
Push the potato aside, quick-fry the minced garlic, then the spicy pickled vegetable until fragrant, about 1 minute; mix everything.
- 1 bag Lao Gamma spicy pickled vegetable
- 1 tsp baijiu liquor
- 1 tsp soy sauce
- 1 tsp Chinese dark vinegar
On high heat swirl in the baijiu and mix; splash in the soy sauce and mix; add the seasoning and mix; finish with the dark vinegar, mix and serve.