Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes) - cooking recipe

Ingredients

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

Preparation

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