Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes)

1. 1

   Peel potatoes, and dice into 1-inch cubes.

2. 2

   Boil potatoes in water for 10 minutes or until done. Drain water.

3. 3

   Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.

4. 4

   Heat empty wok over highest heat until you can see heat rise from the surface.

5. 5

   Add peanut oil and swirl in wok for a moment until heated.

6. 6

   Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.

7. 7

   Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).

8. 8

   Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.

9. 9

   Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).

* Per serving · 4 servings · Values may vary.

No additional tips available.