Spicy And Sour Shredded Potato
July 23rd, 2018 | 1 minute to read
I really love potato since young and never get tired of just eating simply boiled potatoes. However, in China, potato is never regarded as a main dish, more often appears as a side dish, to accompany the rice. One of the common dishes you see in almost every ordinary Chinese restaurant is shredded potato stir-fry seasoned with vinegar.
This is a very easy and tasty dish to prepare. While trained Chinese chefs are capable of using a cleaver to cut the potato into those thin shreds, I prefer just to use a grater. 😉 I also love to add a touch of chili pepper and Sichuan pepper, which gives extra fragrance to the dish without making it too spicy.
Kitchen Gadgets: Frying Pan
- 2 medium sized potatoes
- 3 dried chili peppers
- 10 whole Sichuan peppers
- 2 tbsp shredded ginger
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp rice vinegar
- Prepare a big pot of water, add ½ tsp salt and mix until it’s dissolved.
- Use a grater to shred the potatoes into thin shreds. Put them into the salty water to wash off the starch (this also helps retain the color).
- Heat the frying pan for 1-2 minutes, lower the heat to medium and add 1 tbsp olive oil to coat the pan.
- Cut the chili pepper into three parts, then add the chili, ginger and Sichuan pepper to the pan and fry for 1 minute.
- Discard the water in the pot and add the potato. Continue frying for approximately 5 minutes.
- Finally, remove from the heat, add salt, and drizzle vinegar over. Mix well and serve.