I have kept this recipe a ranch secret, but I have decided to share it.…
Spicy Chili Crisp Potato Salad (Liang Ban Tu Dou)
The thinly sliced potatoes (a mandoline makes slicing quicker if you have one) cook until just tender so they keep their shape, but if they do fall apart, they’ll taste every bit as delicious.
- 1 pound russet potatoes, peeled and sliced 1/8 inch thick
- 2 (8 ounce) cans bamboo shoots, rinsed
- 5 tablespoons chili crisp, such as Lao Gan Ma, or Sichuan chili oil (see Tips)
- 3 tablespoons Zhenjiang black vinegar (see Tips)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Sichuan peppercorn oil (see Tips)
- 1 tablespoon finely chopped fresh ginger
- 3 eaches scallions, trimmed and thinly sliced
- 2 peppers 1-2 fresh red chiles, thinly sliced
- 1 Freshly ground Sichuan peppercorns
- Step 1 Bring a large pot of water to a boil. Add potatoes and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add bamboo shoots to the pot and cook until hot, 1 to 2 minutes. Transfer them to the colander.
- Step 2 Meanwhile, mix chilli crisp (or chili oil), vinegar, soy sauce, peppercorn oil and ginger in a large bowl.
- Step 3 Add a third of the potato slices and bamboo shoots to the sauce. Using tongs or a slotted spoon, gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Repeat with the remaining vegetables, one-third at a time. Spoon any remaining sauce over the top and sprinkle with scallions and chiles and ground Sichuan peppercorns to taste.
Chili crisp: This chilli oil condiment made with fried onions, garlic, chiles and Sichuan peppercorns is like a crunchy paste. Seasoned liberally with MSG, sugar and salt, chili crisp is mainly used on its own or in cold Sichuan sauces rather than in cooking. Lao Gan Ma brand is popular and widely available, but there are many chilli crisps on the market, including a Trader Joe’s version.
Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.
Zhenjiang black vinegar: Sometimes labeled “Chinkiang,” this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.
Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.
Sichuan peppercorns: Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food.
Serving Size: Generous 3/4 CupPer Serving:174 calories; protein 4g 8% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 2.6g; fat 9.6g 15% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 153.1IU 3% DV; vitamin c 17.1mg 28% DV; folate 18.8mcg 5% DV; calcium 20.8mg 2% DV; iron 1mg 6% DV; magnesium 24.6mg 9% DV; potassium 557mg 16% DV; sodium 337.7mg 14% DV.