1. Peel potatoes, and dice into 1-inch cubes. 2. Boil potatoes in water for 10 minutes or until done. Drain water. 3. Mash potatoes briefly with a hand masher--there should still be a lot of large lumps. 4. Heat empty wok over highest heat until you can see heat rise from the surface. 5. Add peanut oil and swirl in wok for a moment until heated. 6. 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. 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. Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through. 9. Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice). ---------------------------------------------------------------------------
Nutrition
Ingredients
