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Lao Nai Yang Yu Chinese Spicy Mashed

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Ingredients

Adjust Servings:
1 lb waxy potato
1/3 cup peanut oil or 1/3 cup canola oil
4 garlic cloves smashed and sliced
4 whole dried red chilies stem ends removed (optional)
4 green onions chopped
1/2 cup fresh fennel greens chopped (optional)
2 teaspoons hot chinese chili paste (or to taste) (optional)
1 teaspoon salt

Nutritional information

255.6
Calories
163g
Calories From Fat
18.1g
Total Fat
3.1 g
Saturated Fat
0mg
Cholesterol
591.1mg
Sodium
21.9g
Carbs
3g
Dietary Fiber
1.3g
Sugars
2.8g
Protein
208g
Serving Size (g)
4
Serving Size

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Lao Nai Yang Yu Chinese Spicy Mashed

Features:
    Cuisine:

    I followed the recipe up to the final stir-fry and then I added 4 eggs which I scrambled along with the potatoes. Talk about a great meal!! I wasn't in the mood to make a big production out of dinner so I just went with simple and tasty. The seasonings were perfect. I did use fennel from the bulb since I could not find any with leaves. Sliced like you would do for water chestnuts, thin and crunchy.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes), This is a dish our family likes to order in Kunming. The name literally means Old granny potatoes because it’s well-suited to people who have no teeth. I’ve never seen how it’s made, but I found the following description at : Making method is very simple and popular for people of all ages. In fact we can think of it as a kind of mashed potato stir-fried with vegetable oil, chopped shallot and onion, and sliced green pepper and hams and so on. Assistant materials are added according to individual taste. With that description and my own memory of the dish to go on, here’s a recipe!, I followed the recipe up to the final stir-fry and then I added 4 eggs which I scrambled along with the potatoes. Talk about a great meal!! I wasn’t in the mood to make a big production out of dinner so I just went with simple and tasty. The seasonings were perfect. I did use fennel from the bulb since I could not find any with leaves. Sliced like you would do for water chestnuts, thin and crunchy.


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    Steps

    1
    Done

    Peel Potatoes, and Dice Into 1-Inch Cubes.

    2
    Done

    Boil Potatoes in Water For 10 Minutes or Until Done. Drain Water.

    3
    Done

    Mash Potatoes Briefly With a Hand Masher--There Should Still Be a Lot of Large Lumps.

    4
    Done

    Heat Empty Wok Over Highest Heat Until You Can See Heat Rise from the Surface.

    5
    Done

    Add Peanut Oil and Swirl in Wok For a Moment Until Heated.

    6
    Done

    Add Garlic Cloves and Chilies and Toss in Oil For a Moment Until Fragrant. If the Garlic Starts to Brown Before You Get the Other Ingredients Added, Move Off Heat For a Moment.

    7
    Done

    Add Green Onions, Fennel, Chili Paste, and Salt and Stir-Fry For a Moment Until Ingredients Are Fully Combined and Green Onion Is Wilted. (the Fennel of Yunnan Has Only Leafy Green Parts, No Bulb, So It Resembles Dillweed.).

    8
    Done

    Add Potatoes, Stir-Fry Until Ingredients Are Thoroughly Combined and Potatoes Are Heated Through.

    9
    Done

    Serves 4 as Part of a Chinese Meal (a Couple of Meat Dishes, a Green Vegetable, Lao Nai Potatoes, a Soup, and White Rice).

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    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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