Ingredients for Lao Nai Yang Yu Chinese Spicy Mashed Potatoes
- Potato
- 3 tablespoons peanut oil
- 4 cloves garlic, minced
- Dried Red Chilies
- 2 scallions, chopped (white and green parts separated)
- Greens
- Hot Chinese Chili Paste
- 1 teaspoon salt
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How to Make Lao Nai Yang Yu Chinese Spicy Mashed Potatoes
- Peel and dice 2 lbs of potatoes into 1-inch cubes.
- Boil potatoes in 4 cups of water for 10-12 minutes, or until easily pierced with a fork.
- Drain the potatoes thoroughly.
- Mash potatoes lightly with a hand masher, leaving plenty of large lumps for texture.
- Heat a wok or large skillet over high heat until a drop of water evaporates instantly.
- Add 3 tablespoons of peanut oil and swirl to coat the wok.
- Add 4 cloves of minced garlic and 2-3 Thai chilies (adjust to your spice preference), stir-frying for 30 seconds until fragrant.
- If garlic begins to brown too quickly, remove from heat briefly.
- Add 2 chopped scallions (white and green parts separated), 1/4 cup chopped fennel bulb, 1 tablespoon chili paste (or to taste), and 1 teaspoon salt. Stir-fry for 1 minute until fragrant and scallions are slightly wilted.
- Add the mashed potatoes to the wok. Stir-fry for 2-3 minutes, until heated through and well combined with the sauce.
- Serve immediately as part of a larger Chinese meal. Serves 4.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
5g
Fat
15g
Carbs
7g
