Sour and Spicy Shredded Potatoes
A classic Chinese stir-fry featuring crisp potato strips tossed with green bell pepper in a tangy, mildly spicy sauce. Quick to make and full of contrasting textures.
Story
This dish is a staple in Chinese home cooking, known for its satisfying crunch and bright flavors. The key is cutting the potatoes thin enough to cook quickly while retaining some bite.
Ingredients
potatoes
2 medium, peeled and cut into thin matchsticks
green bell pepper
1 small, sliced into thin strips
garlic
3 cloves, minced
dried red chilies
4-5 pieces
vegetable oil
3 tablespoons
rice vinegar
2 tablespoons
salt
1/2 teaspoon
sugar
a pinch
Instructions
1
Prep the vegetables
Cut potatoes into thin, even matchstick-sized strips. Slice the green bell pepper into thin strips. Place potato strips in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat completely dry with a clean towel.
2
Heat the wok
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly and release their aroma.
3
Stir-fry the potatoes
Add the drained potato strips to the wok. Stir-fry continuously for 2-3 minutes until the edges turn translucent but the centers still retain some crispness.
4
Add peppers and season
Add the green pepper strips and garlic. Toss everything together for another minute. Pour in the rice vinegar, then add salt and a pinch of sugar. Stir quickly to distribute the flavors evenly.
5
Serve immediately
Transfer to a serving plate while hot. The potatoes should be tender-crisp with a nice tangy kick. Serve right away as a side dish or over steamed rice.
