Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegetable oil
  • 1 small Russet potato (, cut into 1/8-inch pieces)
  • 360 grams (12 ounces) deli pastrami (, cut into 1-inch pieces (*Footnote 1))
  • 3 celery stalks (, sliced)
  • 4 green onions (, sliced, green and white parts separated)
  • 1 teaspoon ground Sichuan peppercorns
  • 12 dried mild chili peppers
  • 3 garlic cloves (, minced)
  • 2 to 3 tablespoons chili flakes from Homemade Chili Oil
  • 1 tablespoon light soy sauce ((*Footnote 3))
  • 1/4 cup chicken stock
  • 1 cup bell peppers (, sliced)
  • 1/2 cup peanuts (, roasted)
  • Toasted sesame seeds for garnish ((Optional))

Instruction

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add potato and stir a few times to coat evenly with oil. Add 1/4 cup water and cover immediately. Steam for 1 minute, or until the potato just starts to get tender. Transfer to a plate.
  • Add 1 tablespoon of oil into the same pan. Spread pastrami with minimum overlapping. Let cook without touching until the bottom side turns golden brown, 1 to 2 minutes. Flip and cook the other side until golden brown, about 1 minute. Turn to medium heat if the pan gets too hot.
  • Add the rest of the oil, celery, the white part of the green onion, Sichuan peppercorns, and chili peppers. Cook and stir for a minute, until the chili peppers turn dark brown, but not burned. Add the garlic and stir a few times.
  • Add the cooked potato. Stir for a minute, or until the potatoes are cooked but still crunchy.
  • Add the chili flakes/crisp, soy sauce and stock. Bring to a boil. Add back the pastrami, bell peppers, the green part of the green onion, and peanuts. Stir a few times to mix well. Transfer to a plate immediately.
  • Garnish with sesame seeds and serve hot as main.