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Stir-Fried New Potatoes with Hot and Numbing Spices
Crispy stir‑fried new potatoes tossed in a fragrant, numbing Sichuan‑style spice blend with garlic, scallions, sesame seeds and a hint of sweetness. Inspired by street‑food stalls in Xi'an, China, this snack‑or‑side dish packs bold heat, tingling peppercorn, and savory depth.
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Cost Breakdown
Critical Success Points
- • Boil potatoes until just tender but not falling apart
- • Toast whole spices without burning
- • Dry potatoes thoroughly before stir‑frying
- • Heat oil to the right temperature to achieve crispness
- • Evenly coat potatoes with the spice mix
Safety Warnings
- • Hot oil can cause severe burns; add potatoes slowly and keep hands away.
- • Boiling water is scalding; handle pot with oven mitts.
- • Sichuan peppercorn dust can irritate eyes; avoid inhaling.
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