Sour and Spicy Shredded Potatoes Recipe

Ingredients

• 2 medium Potatoes (peeled and shredded into thin match‑stick strips)
• 1 tablespoon White Vinegar (for blanching the potatoes)
• 1 tablespoon Aged Vinegar (Chinese black vinegar for depth of flavor)
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Chicken Essence (powdered bouillon, adds umami)
• 1 teaspoon Sugar
• 2 stalks Scallions (separate white and green parts, slice thinly)
• 2 cloves Garlic (minced)
• 5 Dried Red Chili (whole, optional for extra heat)
• ½ medium Green Pepper (sliced into thin strips)
• 2 tablespoons Vegetable Oil (for stir‑frying)

Instructions

1. Shred the Potatoes

   Peel the potatoes, rinse, then shred them into thin match‑stick strips using a mandoline or a sharp knife. Soak the shredded potatoes in cold water for 5 minutes to prevent oxidation.

   Time: PT5M

2. Blanch the Potatoes

   Bring a pot of water to a rolling boil, add the shredded potatoes and blanch for exactly 20 seconds. Drain immediately in a colander and rinse under cold running water.

   Time: PT2M

   Temperature: 100°C

3. Prepare Aromatics

   Slice the white parts of the scallions, mince the garlic, and break the dried red chilies into smaller pieces.

   Time: PT3M

4. Stir‑Fry Aromatics

   Heat the wok over medium‑high heat, add the vegetable oil, then add the scallion whites, minced garlic, and dried chilies. Stir‑fry for about 2 minutes until fragrant but not browned.

   Time: PT2M

   Temperature: 180°C

5. Add Vinegar and Soy Sauce

   Pour in the white vinegar, aged vinegar, and light soy sauce. Stir quickly for 30 seconds to coat the aromatics.

   Time: PT1M

   Temperature: 180°C

6. Combine Potatoes and Green Pepper

   Add the sliced green pepper and the blanched potatoes to the wok. Stir‑fry on high heat for about 3 minutes, tossing constantly so the potatoes stay crisp.

   Time: PT3M

   Temperature: 200°C

7. Season

   Sprinkle the chicken essence and sugar over the mixture, stir‑fry another 30 seconds, then taste and adjust seasoning if needed.

   Time: PT1M

   Temperature: 200°C

8. Finish and Serve

   Add the green parts of the scallions, give a final toss, and transfer the dish to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes (different texture)
• Instead of White Vinegar: Rice vinegar
• Instead of Aged Vinegar: Balsamic vinegar (different flavor)
• Instead of Light Soy Sauce: Tamari
• Instead of Chicken Essence: Mushroom broth powder (vegetarian)
• Instead of Sugar: Honey (use less)
• Instead of Scallions: Green onions
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Dried Red Chili: Fresh red chili, sliced
• Instead of Green Pepper: Red bell pepper
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Colander
• Spatula
• Timer (optional)

Critical Steps — Do Not Skip

• Shred potatoes into uniform thin strips
• Blanch potatoes for exactly 20 seconds
• Stir‑fry aromatics until fragrant but not burnt
• High‑heat stir‑fry to keep potatoes crisp

Chef Tips from the Video

• Use a mandoline for perfectly even potato strips.
• Chinese black (aged) vinegar gives the authentic sour note; substitute with a milder rice vinegar if unavailable.
• Serve the dish chilled for a refreshing contrast to hot mains.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; re‑heat briefly before serving.

Freezer: Not recommended – freezing makes the potatoes mushy.

Room temperature: Best served the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Shred and soak the potatoes in water up to 2 hours before cooking; drain well before blanching.
• Prepare the aromatics (scallions, garlic, chilies) ahead of time and store in the fridge.

Frequently Asked Questions