Hot and Sour Shredded Potato Recipe (酸辣土豆丝)

By Souped Up Recipes · 20 min

Ingredients

Instructions

1. Peel the potatoes and shred them. Soak the shreds in room-temperature water with 2 tbsp white vinegar for 20 minutes, then drain well in a sieve so they lose excess water.
2. Heat about 2.5 tbsp oil in a wok with the Sichuan peppercorns added while the oil is cold. Fry for about a minute on low heat without burning them, then remove the peppercorns if you like.
3. Add the ginger, garlic, chilies and white parts of the scallion and stir briefly. Add the potato shreds and toss quickly so the oil coats them. Stir-fry for another 1.5 minutes.
4. Season with a little under 1 tsp salt and about 1 tsp sugar, stir a few times, then add the 1.5 tbsp Chinese black vinegar along with the green scallion and the bell pepper shreds.
5. Keep stirring until the potato shreds soften and are no longer stiff, then serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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