How to prepare Mapo Potato

 VEGETARIAN Dish : Mapo Potato

TIME : 30 MINUTES 

Let's be clear: Nothing beats a typical mapo tofu's hearty flavor. But if you ever run out of soft tofu in the fridge or are in the mood for something vegetarian, this mapo potato will do the trick. Tofu and pork are replaced by potatoes, which act as the ideal carrier for the complex fermented flavors. (In Step 3, just before adding the cornstarch slurry, you can add some soft tofu if you want a protein boost.) Doubanjiang, a fermented bean paste that is a mainstay in Chinese cooking, gives mapo meals their distinctive spicy, umami-rich flavor; the heat level will vary depending on the brand, so adjust to your taste. In the absence of doubanjiang, you Alternatively, you may use fermented black soybeans, which are less spicy but still have a salty, funky flavor.

INGREDIENTS

Yield:

4 to 6 servings

Neutral oil, such as vegetable or grapeseed

2 to 3tablespoons doubanjiang

1teaspoon ground Sichuan peppercorns (from 1 teaspoon whole)

2 carrots, peeled and diced

1 to 2dried whole red chiles or ½ teaspoon red-pepper flakes

1(1-inch) piece ginger, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

2½ pounds Russet or Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1-inch pieces

1 teaspoon granulated sugar

2 cups vegetable stock

2 teaspoons cornstarch, dissolved in 1 tablespoon water

Kosher salt (such as Diamond Crystal)

1 tablespoon toasted sesame oil

2 scallions, trimmed and thinly sliced

Chile oil or chile crisp, for serving, optional

White rice, for serving.

PREPARATION

Step 1

Heat a large Dutch oven or wide pot over medium-high. When hot, add 1 tablespoon of oil along with the doubanjiang, Sichuan peppercorns, carrots and dried chile. Stir for 2 minutes, until fragrant and carrots have softened slightly.

Step 2

Add the ginger, garlic and potatoes and sugar and stir well. Add the stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover and cook until potatoes are just tender, about 15 minutes.

Step 3

Add the cornstarch slurry and stir carefully, doing your best not to break up the potatoes. (It’s OK if some of them break.) Remove from the heat.

Step 4

Taste and season with salt, if needed. Finish with sesame oil and scallions and, if you want more heat, drizzle with chile oil. Serve with rice.