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}
Servings: 4 servings
Ingredients
- 2 (9 oz / 250 g) red potatoes , julienned (or yukon potatoes)
- 2 tablespoons peanut oil (or vegetable oil)
- 1/4 teaspoon 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 tablespoon Chinkiang vinegar
- 2 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt)
Instructions
- 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.
- When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.
- Heat oil in a large skillet over medium-high heat until hot.
- Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.
- Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.
- 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.
Nutrition
Serving: 1serving, Calories: 112kcal, Carbohydrates: 11.3g, Protein: 1.5g, Fat: 6.9g, Saturated Fat: 1.2g, Sodium: 158mg, Potassium: 313mg, Fiber: 1.3g, Sugar: 1.4g, Calcium: 12mg, Iron: 1mg