Hot and Sour Shredded Potatoes (Suan La Tu Dou Si)
A classic Sichuan stir-fry featuring crisp, shredded potatoes tossed in a tangy, savory vinegar and soy sauce dressing. Ready in 15 minutes, this is the ultimate easy lunchbox meal.
Equipment
- Wok or large skillet
- Mandoline Slicer (optional)
Ingredients
Main Ingredients
- 2 medium yellow potatoes peeled
- 1 scallion chopped into segments
- 1 chunk ginger small piece, sliced
- 1 clove garlic sliced
- 3 dried red chili peppers cut into segments
- 2 tbsp neutral cooking oil
The Sauce
- 3 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1/2 tbsp salt adjust to taste
- 1/4 tbsp MSG optional
- 2 tbsp water
Instructions
- Slice the potatoes into fine matchsticks (julienne). Place them in a large bowl of water and rinse thoroughly to remove excess starch. Drain well and set aside.
- Prepare the aromatics: slice the scallion into segments, and slice the ginger and garlic. Cut dried chilies into segments.
- Make the secret sauce: In a bowl, combine 2 tbsp water, 1/2 tbsp salt, 1/4 tbsp MSG, 2 tbsp light soy sauce, and 3 tbsp rice vinegar. Stir until dissolved.
- Place a wok over low heat and add the oil. Immediately add the dried chili segments (do not wait for oil to get hot). Slowly fry until they turn yellowish and fragrant.
- Turn heat to medium-high. Add the scallions, ginger, and garlic. Stir-fry briefly until fragrant.
- Add the drained potato shreds. Turn heat to high and stir-fry vigorously for about 3 minutes.
- Pour in the prepared sauce. Toss everything together for another 1 minute to allow flavors to meld.
- Remove from heat and serve immediately.
Notes
1. Potato Selection: Oval-shaped yellow potatoes are easier to cut and have a better flavor for this dish.
2. Knife Skills: If you cannot cut thin, even strips by hand, use a mandoline or a coarse grater.
3. Wok Hei: If using an electric stove, let your pan get very hot before adding the potatoes to simulate the smoky "wok hei" flavor.
4. Vinegar Science: The vinegar prevents the potatoes from becoming mushy, keeping them crisp.
5. Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
2. Knife Skills: If you cannot cut thin, even strips by hand, use a mandoline or a coarse grater.
3. Wok Hei: If using an electric stove, let your pan get very hot before adding the potatoes to simulate the smoky "wok hei" flavor.
4. Vinegar Science: The vinegar prevents the potatoes from becoming mushy, keeping them crisp.
5. Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.