Potato stir-fry with vinegar is a very special dish- the crunchy potato strips combined with the sour, almost overpowering vinegar packed with a little heat and topped with freshly grounded Szechuan pepper to give it a little extra kick. It's a delicious side dish that is enjoyed hot or cold around Taiwan.
Recipe by Choochoo-ca-Chew on December 21, 2017
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Ingredients
2 TBsp Oil
4 Medium-Size Potatoes (Shredded or cut into thin strips)
3 TBsp Rice Vinegar (Or distilled white vinegar/white wine vinegar)
2 TBsp Soy Sauce
1 Red Chili (Chopped)
1 tsp Szechuan Peppercorn (Grounded)
1/4 tsp Salt
Categories
Side Dish
Cuisine
Asian
Steps
Skin the potatoes and cut into super thin strips. I actually don’t mind the skin, so I left mine on.
Rinse the potato strips with water twice and drain.
In a wok, heat up 2 TBsp of oil on medium high heat and add the chopped red chili. Cook for 30 seconds so the oil is infused with chili flavor.
Add the potato strips to the wok and coat evenly with oil
Add 1/4 tsp salt, 2 TBsp Vinegar, 2TBsp Soy Sauce and mix well
Cook and stir occasionally for about 5 minutes, still the potatoes are cooked. The potatoes won’t be mushy due to the vinegar.
Turn the heat to high and reduce the sauce
Turn the heat off and add the remaining 1 TBsp Vinegar and 1 tsp freshly grounded Szechuan Peppercorn, mix well.
