Kung Pao Potatoes
If you're a big fan of saucy Kung Pao Chicken, this vegetarian version is definitely worth a try for your next weeknight dinner.
- Kosher salt
- 2 lb. Yukon Gold potatoes, peeled and cut into 2" chunks
- ¼ c. cornstarch
- ½ tsp. freshly ground black pepper
- ¼ c. canola oil
- 14 dried red chili peppers
- 1 tbsp. Szechuan peppercorns
- 1 tbsp. freshly grated ginger
- 3 cloves garlic, chopped
- 3 green onions, cut into 2" pieces, plus more for serving
- 1 tbsp. Chinese cooking wine or dry sherry
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. granulated sugar
- 1 c. low-sodium chicken or vegetable broth
- 1 tbsp. sesame oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- ½ c. roasted peanuts
- Toasted sesame seeds, for garnish
- In a large pot of salted boiling water over medium-high heat, cook potatoes until just knife-tender, 7 to 8 minutes. Drain and let cool slightly.
- In a large bowl, combine cornstarch with black pepper and a pinch salt. Add potatoes and toss to coat evenly.
- In a large skillet over medium-high heat, heat canola oil. Add chilis, Szechuan peppercorns, ginger, garlic, green onions, and a pinch salt, stirring until fragrant, about 30 seconds.
- Add potatoes and cook until golden, stirring occasionally, about 5 minutes. Add cooking wine, soy sauce, vinegar, sugar, and chicken broth, and continue cooking until slightly thickened, 1 minute more.
- Add sesame oil, red onions, bell pepper, and season with salt. Cook until onions are just beginning to soften, about 5 minutes. Remove from heat.
- Fold in peanuts, then garnish with more green onions and sesame seeds before serving.