Spicy Stir-Fried Three Shreds

Name: Spicy Stir-Fried Three Shreds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g potatoes (peeled, washed and cut into shreds); 80 g tofu skin shreds (blanched in boiling water, drained); 2 red chili peppers (washed and cut into shreds); 2 green chili peppers (washed and cut into shreds); 2 yellow chili peppers (washed and cut into shreds); 2 scallions (cut into shreds); 50 g cooking oil; 2 tbsp soy sauce; 2 tsp cooking wine; 2 tbsp chili paste; 1 tsp fine salt; 1/2 tsp MSG; to taste cornstarch (for slurry to thicken); 1 tsp sesame oil

A vibrant, richly flavored spicy stir-fry.

25 min

Easy

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Ingredients

potatoes (peeled, washed and cut into shreds) 200 g

tofu skin shreds (blanched in boiling water, drained) 80 g

red chili peppers (washed and cut into shreds) 2

green chili peppers (washed and cut into shreds) 2

yellow chili peppers (washed and cut into shreds) 2

scallions (cut into shreds) 2

cooking oil 50 g

soy sauce 2 tbsp

cooking wine 2 tsp

chili paste 2 tbsp

fine salt 1 tsp

MSG 1/2 tsp

cornstarch (for slurry to thicken) to taste

sesame oil 1 tsp

Instructions

Prep

Peel the potatoes, wash and cut into shreds; wash the chili peppers and cut into shreds; cut the scallions into shreds.

Blanch

Blanch the potatoes and tofu skin shreds separately in boiling water, then remove and drain well.

Quick-fry peppers

Heat oil in the wok until hot, quickly pass the pepper shreds through the oil and remove.

Stir-fry

Using the remaining oil, stir-fry the scallion shreds and chili paste until fragrant, then splash in the cooking wine. Add the potato shreds, tofu skin shreds, pepper shreds, soy sauce, fine salt, and MSG. Thicken with the cornstarch slurry, toss until evenly coated, and serve immediately.