Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Shredded Potato Stir Fry (酸辣土豆丝)

    4 servings

    servings

    25 minutes

    total time
    Start Cooking

    Ingredients

    2 (9 oz / 250 g) red potatoes , julienned (or yukon potatoes)

    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 teaspoon light soy sauce

    1/2 teaspoon sugar

    1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt)

    Directions

    Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.

    When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.

    Heat oil in a large skillet over medium-high heat until hot.

    Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.

    Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.

    Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.

    Nutrition

    Serving Size

    -

    Calories

    112 kcal

    Total Fat

    6.9 g

    Saturated Fat

    1.2 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    158 mg

    Total Carbohydrate

    11.3 g

    Dietary Fiber

    1.3 g

    Total Sugars

    1.4 g

    Protein

    1.5 g

    4 servings

    servings

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    2 (9 oz / 250 g) red potatoes , julienned (or yukon potatoes)

    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 teaspoon light soy sauce

    1/2 teaspoon sugar

    1/2 teaspoon chicken bouillon (or 1/4 teaspoon salt)

    Directions

    1

    Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.

    2

    When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.

    3

    Heat oil in a large skillet over medium-high heat until hot.

    4

    Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.

    5

    Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.

    6

    Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.