Mapo Potatoes are a homestyle dish from Chongqing, cooked in the same Sichuan/Chongqing red-braised method as Mapo Tofu.
Ingredients
- 1 kg waxy potatoes, such as Yukon Gold
- 2-3 tablespoons light oil
- 6 fat cloves garlic
- an equal amount of ginger
- 2 teaspoons Sichuan peppercorns (hua jiao)
- 3 tablespoons Pixian broadbean sauce (doubanjiang)
- 2 teaspoons fermented black beans
- 1 teaspoon light soy sauce
- 1 1/2 cups water or veg broth
- 1-2 teaspoons cornstarch
- 1/4 - 1/2 cup cold water
- 1-2 scallions for garnish
Instructions
- Peel the potatoes. Slice them 1/2-inch thick.
- Chop the garlic and ginger. Use a spice grinder or mortar & pestle to grind the Sichuan peppercorns (hua jiao).
- Heat the oil in a wok.
- Add the garlic and ginger. Sauté a few seconds until fragrant. Add half of the Sichuan peppercorns (hua jiao), Pixian broadbean sauce (doubanjiang), fermented black beans, and soy sauce. Stir to combine. Add the sliced potatoes and vegetable broth.
- Stir occasionally and cook about 15-20 minutes, until the potatoes are tender but not falling apart.
- Whisk the cornstarch with the cold water in a small bowl. Add this mixture to the potatoes and stir. This will slightly thicken the sauce. Taste for salt.
- Garnish with scallions and the remaining ground Sichuan peppercorns (hua jiao).