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Warm Potato Salad
potato salad to the next level, Chef Shirley Chung kicks up the heat making this potato salad the perfect blend of crispy, crunchy, and nutty.
6 ounce red skin potato
1 stalk of celery
2 ounces peanuts
5 grams green sichuan pepper corn
5 grams chili flakes
1 tablespoon black vinegar
1/2 tablespoon rice vinegar
1/4 teaspoon Kosher salt
3 tablespoon Canola oil
Slice the potato on a mandolin then cut them into match sticks, soak them in a large container of cold water.
Use the inner stalks of the celery; thinly slice them against the grain. Pick young celery leaves and soak them in ice water.
In a wok, over medium heat, heat up 1tbsp oil, put in peanut, about 1g Sichuan pepper corn and 1g chili flakes; Wok cook the peanuts till they turn golden brown.
Season with salt to taste. Chop the peanuts for garnish. Heat up the wok with high heat, put in 2 tbsp Canola oil, drain the sliced potato dry.
When the wok is smoking hot, put in the rest of the Sichuan pepper corn and chili flakes to fragrant the wok, the aroma of the spices will fill the kitchen.
Put in the potato right away. Start stirring and rocking the wok so the potato won’t stick.
Cook over high heat for about 2 minutes, the potato should be cooked thoroughly but not falling apart.
Deglaze the wok with black vinegar and rice vinegar, season with kosher salt.
Take the wok off the heat, and then toss in the sliced celery. Garnish the plate with celery leaves and chopped peanuts
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