Spicy & Tangy Stir-Fried Shredded Potatoes Recipe (酸辣土豆丝)

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  COOK TIME

  Prep 10m • Cook 1m

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  VIEWS

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1. Russet or Yukon Gold potatoes (peeled)

   2 medium (≈400 g / 14 oz total)

2. Garlic

   4 cloves, minced

3. Fresh red chili (e.g., Fresno, jalapeño, or Thai bird’s eye)

   3, thinly sliced into rings

4. Scallions

   4 stalks, cut into 3 cm (1¼ inch) pieces

5. Neutral oil (e.g., canola or vegetable oil)

   1 tbsp (15 ml)

6. Light soy sauce

   2 tbsp (30 ml)

   Can’t find it? Try this one.

7. Rice vinegar (unseasoned)

   1 tbsp (15 ml)

   Can’t find it? Try this one.

8. Granulated sugar

   ½ tsp (2.5 ml)

1. Step 1: Soak the shreds to remove surface starch

   Peel the potatoes and cut into thin matchsticks, about 2–3 mm wide. Place in a bowl of cold water, swish gently, and let soak for 5 minutes. Drain well, then pat completely dry with a clean kitchen towel or paper towels.

   

2. Step 2: Prepare aromatics and sauce

   Mince the garlic. Slice the chilies into thin rings (remove seeds if you prefer less heat). Cut scallions into 3 cm pieces. In a small bowl, mix 2 tbsp light soy sauce, 1 tbsp rice vinegar, and ½ tsp sugar. Stir until the sugar dissolves. Set aside.

   

3. Step 3: Sizzle garlic and chili first

   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the minced garlic and chili rings. Stir-fry for 20–30 seconds until fragrant but not browned.

   

4. Step 4: Cook the potatoes

   Add the dried potato shreds. Increase heat to high and stir-fry quickly and constantly for about 2 minutes, until the potatoes are just cooked through but still crisp.

   

5. Step 5: Pour sauce around the edge, finish with scallions

   Pour the pre-mixed sauce (soy, vinegar, sugar) around the edge of the hot wok—the sizzle unlocks extra aroma. Toss quickly, add scallion pieces, give one final stir, and immediately transfer to a plate. Residual heat keeps cooking it; wait a second too long and it loses crispness.

   

1. Dry potatoes = crisp texture: Even a little moisture will cause steaming instead of frying. Pat them thoroughly dry.

2. Chili options: Fresno or jalapeño are milder and easier to find than Thai chilies. Use 1–2 if sensitive to heat.

3. Vinegar note: Use plain rice vinegar (check the label—avoid “seasoned” versions with added sugar). Apple cider vinegar works in a pinch.

4. High heat matters: Keep the pan hot and don’t overcrowd it. If your stove runs cool, cook in two batches.

5. How to serve: Traditionally paired with steamed rice or congee. Also great alongside grilled meats or tofu.

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