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Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star
Here’s a simple recipe: start by boiling small potatoes in cold water for about 15 minutes until they’re just tender. Once cooked, gently flatten them and fry in hot oil until golden on both sides, then add garlic and peppers to sauté. Finish with your prepared seasoning mix, a pinch of salt, and a touch […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star
| Ingredient | Amount |
|---|---|
| Potatoes | 500g |
| Garlic | 5 as needed |
| Light soy sauce | 2 as needed |
| Salt | 1 as needed |
| Oyster sauce | 1/2 |
| Dark soy sauce | 1/2 |
| Sugar | 1 as needed |
| Cornstarch | 1 as needed |
| Chinese thirteen-spice powder | 1 as needed |
| Chili peppers | 4 as needed |
| Fresh perilla (shiso) leaves | 1 as needed |
- Potatoes500g
- Garlic5 as needed
- Light soy sauce2 as needed
- Salt1 as needed
- Oyster sauce1/2
- Dark soy sauce1/2
- Sugar1 as needed
- Cornstarch1 as needed
- Chinese thirteen-spice powder1 as needed
- Chili peppers4 as needed
- Fresh perilla (shiso) leaves1 as needed
Cooking StepsHow to cook Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star step by step
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Step 1Peel and cut the potatoes into bite-sized chunks. Mince the garlic, slice the chili peppers, and roughly chop the perilla leaves.
-
Step 2In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, thirteen-spice powder, and 3 tablespoons of water. Stir until smooth and set aside.
-
Step 3Heat a generous amount of oil in a wok or non-stick pan over medium-high heat. Add the potato chunks and pan-fry until golden brown and crispy on all sides, about 5–6 minutes.
-
Step 4Add the minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant.
-
Step 5Pour the prepared sauce over the potatoes. Stir quickly to coat everything evenly. The sauce will thicken as it cooks.
-
Step 6Add the chopped perilla leaves and toss until they just wilt, about 15–20 seconds.
-
Step 7Transfer to a plate and serve immediately with steamed rice. Be careful of oil splatter when adding potatoes to the pan.
Garlic Chili Perilla Potatoes – The Ultimate Rice Bowl Star
Here’s a simple recipe: start by boiling small potatoes in cold water for about 15 minutes until they’re just tender. Once cooked, gently flatten them and fry in hot oil until golden on both sides, then add garlic and peppers to sauté. Finish with your prepared seasoning mix, a pinch of salt, and a touch […]
Ingredients
- 500g Potatoes
- 5 as needed Garlic
- 2 as needed Light soy sauce
- 1 as needed Salt
- 1/2 Oyster sauce
- 1/2 Dark soy sauce
- 1 as needed Sugar
- 1 as needed Cornstarch
- 1 as needed Chinese thirteen-spice powder
- 4 as needed Chili peppers
- 1 as needed Fresh perilla (shiso) leaves
Instructions
-
Peel and cut the potatoes into bite-sized chunks. Mince the garlic, slice the chili peppers, and roughly chop the perilla leaves.
-
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, thirteen-spice powder, and 3 tablespoons of water. Stir until smooth and set aside.
-
Heat a generous amount of oil in a wok or non-stick pan over medium-high heat. Add the potato chunks and pan-fry until golden brown and crispy on all sides, about 5–6 minutes.
-
Add the minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant.
-
Pour the prepared sauce over the potatoes. Stir quickly to coat everything evenly. The sauce will thicken as it cooks.
-
Add the chopped perilla leaves and toss until they just wilt, about 15–20 seconds.
-
Transfer to a plate and serve immediately with steamed rice. Be careful of oil splatter when adding potatoes to the pan.
