China · Home-style
Hot-and-Sour Shredded Potato
Julienned potato stir-fried hard with dried chili, garlic and green chili, then finished with aged vinegar. Crisp, bright and faintly fiery.
Vinegar is added at the last moment in this dish, which is the opposite of most Chinese stir-fries and is what keeps the potato crisp instead of soggy. Rinsing and briefly blanching the strips removes the surface starch that would otherwise glue them into a mass. Aged vinegar is used for its aroma rather than its acidity, and the dish is one of the standard tests of a new cook's knife work.
Ingredients
- potato240 g
- garlic cloves4 pieces
- green chili0.5 pieces
- red chili0.5 pieces
- dried chilies3 pieces
- scallion1 pieces
- light soy sauce5 ml
- aged vinegar10 ml
- salt2 g
- cooking oil5 ml
Directions
- 1
Peel the potato and cut it into fine strips, or use a grater.
- 2
Rinse the potato strips in cold water to remove excess starch, then blanch them for 10 seconds. Drain and set aside.
- 3
Chop the scallion, smash the garlic and chop it finely, keeping two equal portions; cut the dried chilies into short sections and the green and red chilies into strips.
- 4
Heat the wok, warm the oil over low heat and add half the scallion, the white parts, half the garlic and the dried chilies, and fry until fragrant.
- 5
Add the green and red chili strips and toss, then add the potato strips and stir-fry until they change color.
- 6
Add 5 ml of light soy sauce, 10 ml of aged vinegar, the remaining garlic and 2 g of salt and toss quickly until even.
- 7
Scatter the remaining scallion over the top, toss once more and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.