Description
Shredded Potato Stir Fry is a quick and flavorful side dish featuring julienned potatoes cooked until crispy and tossed with aromatic Sichuan peppercorns, dried and fresh chili peppers, and a tangy-sweet sauce made from Chinkiang vinegar and soy sauce. This vibrant stir fry delivers a perfect balance of spicy, sour, and savory notes, ideal for complementing a variety of main courses. This recipe is vegan-adaptable and comes together in just 25 minutes.
Ingredients
Potatoes
- 2 (9 oz / 250 g) red potatoes, julienned (or Yukon potatoes)
Seasonings and Aromatics
- 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 teaspoons light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt)
Instructions
- Soak the Potatoes: Rinse the julienned potatoes under running water several times to remove excess starch, then place them in a large bowl and cover with cold tap water. Let them soak while you prepare the other ingredients. This helps to keep the potatoes crisp during cooking.
- Drain and Dry: When ready to cook, drain the soaked potatoes and pat them dry thoroughly using paper towels to remove as much moisture as possible, which is essential for achieving a crispy texture.
- Heat the Oil and Aromatics: Heat 2 tablespoons of peanut or vegetable oil in a large skillet over medium-high heat until the oil is hot but not smoking. Add the dried Chinese chili peppers and sliced green onions, stirring occasionally to release their fragrant flavors. Then, sprinkle in the ground Sichuan peppercorns, if using, and stir briefly.
- Cook the Potatoes: Add the dried and drained potatoes to the skillet. Stir-fry them for about 1 minute to begin softening and crisping.
- Add Fresh Peppers: Add the thinly sliced Chinese long chili pepper or bell pepper to the skillet and continue stirring for 30 seconds to combine all the flavors.
- Season and Finish Cooking: Pour in 1 tablespoon of Chinkiang vinegar and 2 teaspoons of light soy sauce. Sprinkle 1/2 teaspoon sugar and 1/2 teaspoon chicken bouillon (or salt) over the potatoes. Stir continuously and cook for 1 to 2 more minutes until the potatoes become tender but still maintain a crisp texture.
- Serve: Turn off the heat and transfer the shredded potato stir fry to a serving plate. Serve immediately as a hot, flavorful side dish.
Notes
- Soaking the potatoes removes excess starch and helps achieve a crispy texture when stir-frying.
- Patting the potatoes dry thoroughly before cooking prevents steaming and promotes crispness.
- Adjust the chili pepper amounts based on your preferred spice level.
- For a vegan option, use vegetable bouillon or omit chicken bouillon entirely.
- You can substitute red potatoes with Yukon gold or other waxy potatoes for similar texture.
- Keep the cooking time brief to retain a slight crunch in the potatoes.
- Use Chinkiang vinegar for authentic flavor; if unavailable, substitute with balsamic vinegar as a last resort, though the taste will differ.
