Potato Stir-fry with Vinegar | 醋溜土豆絲
Potato stir-fry with vinegar is a very special dish- the crunchy potato strips combined with the sour, almost overpowering vinegar packed with a little heat and topped with freshly grounded Szechuan pepper to give it a little extra kick. It's a delicious side dish that is enjoyed hot or cold around Taiwan.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 TBsp Oil
- 4 Medium-Size Potatoes (Shredded or cut into thin strips)
- 3 TBsp Rice Vinegar (Or distilled white vinegar/white wine vinegar)
- 2 TBsp Soy Sauce
- 1 Red Chili (Chopped)
- 1 tsp Szechuan Peppercorn (Grounded)
- 1/4 tsp Salt
Instructions
- 1
Skin the potatoes and cut into super thin strips. I actually don’t mind the skin, so I left mine on.
- 2
Rinse the potato strips with water twice and drain.
- 3
In a wok, heat up 2 TBsp of oil on medium high heat and add the chopped red chili. Cook for 30 seconds so the oil is infused with chili flavor.
- 4
Add the potato strips to the wok and coat evenly with oil
- 5
Add 1/4 tsp salt, 2 TBsp Vinegar, 2TBsp Soy Sauce and mix well
- 6
Cook and stir occasionally for about 5 minutes, still the potatoes are cooked. The potatoes won’t be mushy due to the vinegar.
- 7
Turn the heat to high and reduce the sauce
- 8
Turn the heat off and add the remaining 1 TBsp Vinegar and 1 tsp freshly grounded Szechuan Peppercorn, mix well.
- 9
Plate and serve.