Spicy Fries
For an interesting contrast in texture and flavor, serve this spicy dish with Chicken with Bean Sprouts.
INGREDIENTS | SERVES 2 to 4
- 1 large potato, peeled
- 3 tablespoons vegetable oil
- 2 slices ginger, minced
- 1–2 tablespoons chile paste, as desired
- 1 teaspoon salt
- 1½ teaspoons five-spice powder
- 1 tablespoon Chinese rice wine or dry sherry
Cut the potato lengthwise into thin strips. Lay flat and slice lengthwise again into very thin strips (about ⅛ inch thick).
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the chile paste. Stir-fry for about 30 seconds.
Add the sliced potato. Stir-fry, stirring and tossing the potato strips around the pan. Stir in the salt and the five-spice powder.
Splash the potato with the rice wine and continue stir-frying for 6 minutes or until the strips firm up and begin to brown. Serve immediately.
Fabulous Five-Spice Powder
An intriguing mix of sweet, sour, salty, bitter, and pungent flavors, five-spice powder is an indispensable tool in any Chinese cook's culinary repertoire. Cooks rely on five-spice powder to lend flavor to everything from meat marinades and rubs to stuffings. Thanks to its rising popularity, five-spice powder is available in the spice section of most supermarkets, as well as Asian groceries and specialty shops.
