Hot & Sour Shredded Potato酸辣土豆丝
Crisp, tangy, and fiery — matchstick-cut potatoes wok-tossed with Sichuan peppercorn, dried chilies, and a splash of vinegar. A beloved homestyle side dish ready in just 10 minutes.
fresh-chili
2 piece
soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare Potato
Prepare two potatoes: peel, julienne into thin shreds, and soak in cold water to remove excess starch.
Prepare Aromatics and Chilies
Mince the garlic. Slice the dried red chilies. Prepare the scallion segments.
Stir-fry Potato over High Heat
Add potato shreds to hot oil and stir-fry over high heat. Season with vinegar, salt, and spices while tossing.
Transfer to Plate and Serve
Transfer the hot and sour shredded potato to a serving plate. Serve immediately to retain the crispy texture.
Serving Suggestion
Serve Hot & Sour Shredded Potato hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.