Sichuan bamboo shoots and potato stir fry

Quick, vibrant, and full of bold flavour. The crisp potato matchsticks and tender bamboo shoots are tossed in a fragrant, spicy blend of garlic, chilli, and Sichuan pepper for a moreish, plant-based side or light meal.

This Sichuan bamboo shoots and potato stir fry scores a Nutri-Score A. It’s low in fat, high in fibre, and full of plant-based goodness. The dish uses minimal oil and salt, making it a healthy, flavourful side or vegan main.

Equipment

MasterClass Professional Non-Stick Carbon Steel Induction-Safe Wok, 24 cm (9.5")

£28.20 (available from £26.98)

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Ingredients

• 1 x 225g tin bamboo shoots
• 1 tbsp groundnut oil
• 2 garlic cloves, finely chopped
• 1 red chilli, seeds removed and sliced into thin shreds
• 1 whole dried red chilli, broken up
• 1 tsp whole Sichuan peppercorns
• 1 large Maris Piper potato, peeled and sliced into thin julienne strips
• 1–2 tbsp low sodium light soy sauce
• 1 tbsp black rice vinegar
• Large pinch sea salt

Method

1. Drain the bamboo shoots and soak in cold water for 10 minutes to remove any impurities. Remove and slice into julienne strips.
2. Peel the potato and cut into thin matchsticks (julienne strips).
3. Heat a small wok over high heat. Add the groundnut oil, then the garlic, fresh red chilli, dried red chilli, sea salt, and Sichuan peppercorns. Stir-fry for 5 seconds until aromatic.
4. Add the bamboo shoots and potato matchsticks. Stir-fry for 1–2 minutes, keeping the potatoes al dente.
5. Season with the soy sauce and black rice vinegar. Toss well, remove from heat, and serve immediately.

Enjoy this Sichuan bamboo shoots and potato stir fry as a spicy, crunchy side or a light vegan main.

Suggested Wine Pairing

This Sichuan stir fry pairs well with aromatic, off-dry white wines that balance the spice and savoury notes. Here are three great options under £12.50:

• Majestic: Dr. Loosen Riesling – Light, fresh, and slightly sweet, perfect for cooling Sichuan heat.
• Tesco: Finest Gewürztraminer – Aromatic and spicy, it matches the bold flavours of the dish.
• Sainsbury’s: Taste the Difference Pinot Gris – Crisp and fruity, this wine complements the tangy vinegar and peppercorns.

What can you serve with this

1. Steamed jasmine rice – Absorbs the spicy, tangy sauce and balances the heat.
2. Stir-fried greens – Adds colour and extra nutrients to your meal.
3. Tofu with black bean sauce – For a protein boost and more classic Chinese flavour.

FAQs for Sichuan Bamboo Shoots and Potato Stir Fry

• Can I use fresh bamboo shoots? Yes, just boil them first to remove bitterness.
• Is this dish gluten-free? Use tamari or a gluten-free soy sauce for a gluten-free version.
• Can I make this stir fry less spicy? Omit the dried chilli or reduce the amount of Sichuan peppercorns.
• What potatoes work best? Waxy potatoes hold their shape, but Maris Piper gives a lovely texture.
• How do I keep the potatoes from going mushy? Cut them thin and stir-fry quickly over high heat for al dente results.
• Can I add other vegetables? Yes, try julienned carrots or bell peppers for extra colour and crunch.
• What is black rice vinegar? A rich, tangy Chinese vinegar found in Asian supermarkets or online.
• How do I store leftovers? Keep in an airtight container in the fridge for up to 2 days. Reheat quickly in a wok.

Nutri-score Health Check

This Sichuan bamboo shoots and potato stir fry scores an A on the Nutri-Scale.

Positive Factors: High in fibre and plant nutrients from bamboo shoots and potatoes, low in fat, and packed with spices and aromatics.

Negative Factors: Minimal—just enjoy as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.