Hot and Sour Shredded Potatoes

Rinsed and briefly blanched potato shreds stir-fried with chilies, garlic and scallion, seasoned with soy sauce and aged vinegar.

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Method

5 clear steps

1
Peel and shred the potatoes (a grater works). Rinse the shreds in water until the starch is gone, then blanch for 10 seconds and drain.
2
Chop the scallion; smash and mince the garlic and divide it into two equal halves; cut the dried chilies into short pieces and shred the green and red peppers.
3
Heat 10–15 ml oil in a wok over low heat. Fry half the scallion whites, half the garlic and the dried chilies until fragrant.
4
Add the peppers and stir a few times, then add the potato shreds and stir-fry until they change color and are cooked through but still crisp.
5
Add 5 ml light soy sauce, 10 ml vinegar, the other half of the garlic and 2 g salt and toss quickly. Sprinkle with the remaining scallion, toss, and serve.

China

Rinsed and briefly blanched potato shreds stir-fried with chilies, garlic and scallion, seasoned with soy sauce and aged vinegar.

Loading kitchen…

5 clear steps

1
Peel and shred the potatoes (a grater works). Rinse the shreds in water until the starch is gone, then blanch for 10 seconds and drain.
2
Chop the scallion; smash and mince the garlic and divide it into two equal halves; cut the dried chilies into short pieces and shred the green and red peppers.
3
Heat 10–15 ml oil in a wok over low heat. Fry half the scallion whites, half the garlic and the dried chilies until fragrant.
4
Add the peppers and stir a few times, then add the potato shreds and stir-fry until they change color and are cooked through but still crisp.
5
Add 5 ml light soy sauce, 10 ml vinegar, the other half of the garlic and 2 g salt and toss quickly. Sprinkle with the remaining scallion, toss, and serve.