Shredded Potato Stir Fry (酸辣土豆丝)
Shredded potato stir fry is a simple yet satisfying side dish that pairs well with lots of meals. The potatoes are cooked until crispy, then mixed with spicy chili peppers, powerful black vinegar, and a touch of sugar. Try out this recipe to enjoy potatoes in a new way! {Vegan-Adaptable}
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 (9 oz / 250 g) red potatoes (, julienned (or yukon potatoes))
- 2 tbsp peanut oil ((or vegetable oil))
- 1/4 tsp ground Sichuan peppercorns ((Optional))
- 3 dried Chinese chili peppers
- 2 green onions (, sliced)
- 1 Chinese long chili pepper (, thinly sliced (or 1 small bell pepper))
- 1 tbsp Chinkiang vinegar
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp chicken bouillon ((or 1/4 teaspoon salt))
Instructions
- 1
Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.
- 2
When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.
- 3
Heat oil in a large skillet over medium-high heat until hot.
- 4
Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.
- 5
Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.
- 6
Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.