Chinese · Lunch · Dinner
Hot and Sour Shredded Potato Stir-Fry
酸辣土豆丝 (Suān là tǔdòu sī)
Crisp matchsticks of potato flash-fried with dried chillies, tingly Sichuan peppercorns and a bright splash of vinegar. A light, crunchy home-style side that is nothing like soft, starchy potatoes.
- Prep
- 20 min
- Cook
- 6 min
- Total
- 26 min
- Serves
- 3
Calories come from: Carbs 67% · Fat 25% · Protein 8%
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Ingredients
For 3 servings- 2 medium500 gPotatoes, peeled
- 4 cups950 gCold water, for soaking
- 1 small100 gGreen bell pepper, cut into thin strips
- 1 tbsp14 gRapeseed (canola) oil
- 1/2 tspSichuan peppercorns
- 4Dried red chillies, snipped in half and seeds shaken out
- 2 cloves6 gGarlic, thinly sliced
- 2 tbsp30 gRice vinegar
- 3/4 tsp5 gSalt
- 1/2 tspSugar
- 230 gSpring onions, cut into short lengths
Steps
- 1
Slice the potatoes thinly, stack the slices and cut them into fine matchsticks about 2–3 mm wide.
- 2
Put the potato strips in the cold water and swirl them for a minute to release the starch.
- 3
Drain, rinse under the tap until the water runs clear, then soak in fresh water while you prepare the rest (about 10 minutes).
- 4
Drain the potatoes very well and pat dry with a clean tea towel.
- 5
Mix the rice vinegar, salt and sugar in a small bowl.
- 6
Heat a wok or large frying pan over medium-low heat, add the oil and the Sichuan peppercorns, and fry for 30–60 seconds until fragrant, then scoop out and discard the peppercorns.
- 7
Add the dried chillies and garlic and stir for 15 seconds without letting them burn.
- 8
Turn the heat to high, add the potatoes and green pepper, and toss constantly for 2–3 minutes.
- 9
Pour the vinegar mixture around the edge of the wok and toss for another 1–2 minutes, until the potatoes are just cooked but still crunchy.
- 10
Toss in the spring onions for a few seconds, taste for salt, and serve straight away.
Swaps, storage and make-ahead
Swaps
- Use a red bell pepper instead of green, or half of each, for a sweeter flavour and more colour.
- Swap the rice vinegar for Chinese black vinegar for a deeper taste, choosing one labelled gluten-free if you need the dish to stay gluten-free.
- If you can't find Sichuan peppercorns, leave them out and add a pinch of black pepper with the vinegar; the dish loses its tingle but stays tasty.
- Use any neutral oil such as sunflower or peanut oil in place of rapeseed oil.
Storage
This dish is best eaten fresh, as the potatoes lose their crunch on standing. Refrigerate any leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating in a hot pan until steaming hot; do not freeze.
Make ahead
Cut the potatoes up to a few hours ahead and keep them submerged in cold water in the fridge, then drain and dry well before cooking. The pepper, garlic, spring onions and vinegar mixture can also be prepared in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (547 g) | Per 100 g | |
|---|---|---|
| Calories | 176 kcal | 32 kcal |
| Protein | 3.5 g | 0.6 g |
| Carbohydrates | 30.5 g | 5.6 g |
| of which sugars | 3.9 g | 0.7 g |
| Fiber | 5.1 g | 0.9 g |
| Fat | 5 g | 0.9 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 625 mg | 114 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
