Sichuan-Style Potato Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with crisp stir-fried potato matchsticks coated in a Sichuan-style fish-fragrant sauce made with doubanjiang and vinegar.
This rice bowl is topped with crisp stir-fried potato matchsticks coated in a Sichuan-style fish-fragrant sauce made with doubanjiang and vinegar. The spicy, tangy sauce pairs well with fluffy rice for a hearty lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 526g serving): 585.2 kcal · protein 10.3g · carbohydrate 100.6g · fat 14.9g · sodium 669.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the sliced potatoes briefly and pat them dry to remove some starch and keep them from sticking to the pan.
Tips: Doubanjiang varies in saltiness and heat, so taste the sauce after adding it and adjust the amount.
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Ingredients (1 serving)
- Rice — 1 bowl
- Potato — 1 pc
- Bell Pepper — 0.5 pc
- Onion — 0.3 pc
- Doubanjiang — 1 tsp
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cooking Oil — 1 Tbsp
- Water — 2 Tbsp