Also known as spicy and sour shredded potatoes. Stir-fried shredded potatoes (炝炒土豆丝, qiàng chǎo tǔ dòu sī) are hugely popular in China, and there are many ways to make them depending on the region. The Chinese approach to potatoes is radically different from the Western one. They aren’t seen as a staple, but as a vegetable served as a side dish with rice. In China they’re known as “earth beans” (土豆, tǔ dòu) or “foreign taro” (洋芋, yáng yù) – the second name being a nod to their New World origins.
Contents:
In Sichuan, potatoes are often stir-fried cut into fine strips. This keeps them crunchy and gives them a completely different character. You can make the dish with any kind of potato, but waxy varieties work better than floury ones. The finer and more even the cut, the better the result – skilled Sichuan cooks slice them so thinly that, once cooked, they look almost like a tangle of yarn.
Preparation
It’s very important to rinse the cut potatoes before cooking. If you have time, let them soak in water as long as possible. Soaking not only removes excess starch, it also firms up the potatoes so they don’t stick together or fall apart during stir-frying – instead, they’ll be extra crunchy.
In a large wok or pan over medium heat, add enough oil to coat the bottom and sides. Warm the Sichuan peppercorns in the oil from cold until they start to sizzle. Add the dried chilies. When you can smell the Sichuan pepper and chilies, add the garlic and stir-fry. Turn the heat up as high as it will go and add the potatoes. When they’re done, turn off the heat and add salt and Chinese black vinegar.
Potatoes with green peppers (qīng jiāo tǔ dòu sī): leave out the chilies and add an equal amount of thinly sliced bell pepper along with the potatoes (use green peppers or a mix of colors).
White rice vinegar is sharper and more sour, so we don’t recommend it for this recipe. For the best flavor, add Chinkiang black vinegar just before serving.
Hot and Sour Shredded Potatoes (Suān Là Tǔ Dòu Sī 酸辣土豆丝)
Ingredients
- 500 g potatoes about 1 lb, waxy varieties work best
- 6 dried red chilies cut into pieces
- 1 tsp whole Sichuan peppercorns
- 2–3 tbsp peanut oil or vegetable oil
- 1 tbsp Chinkiang black vinegar
- 1 tbsp light soy sauce
- 3 cloves garlic sliced
- 1–2 tsp toasted sesame oil optional
- sugar a pinch
- salt to taste
Instructions
- Peel the potatoes and cut them into very thin, even slices.
- Lay the slices flat and cut them into very fine matchsticks.
- Rinse the potato strips twice in water to wash off the starch, then soak them for 10–15 minutes in plenty of cold, lightly salted water.
- Just before cooking, drain the potatoes in a colander, rinse and shake off as much water as possible.
- Heat the oil in a wok over medium heat, add the Sichuan peppercorns and stir until fragrant (don’t let them burn). Scoop out the peppercorns, leaving the oil in the wok.
- Add the chilies and garlic and fry briefly.
- Add the potatoes, turn the heat up high and stir-fry vigorously for about 40 seconds.
- Add the soy sauce, a pinch of sugar, the sesame oil and salt. Toss over medium heat, stir-fry briefly and serve. Add the vinegar right before serving.