Stir-Fried Potato Shreds with Green Bell Pepper
A quick and flavorful Chinese stir-fry featuring crisp potato shreds and vibrant green pepper strips, lightly dressed with tangy vinegar and aromatic Sichuan peppercorns.
Story
This classic Chinese home-style dish comes together in minutes. The key is soaking the potato shreds in cold water to remove excess starch, which ensures they stay crisp during high-heat stir-frying.
Ingredients
potatoes
2 medium (about 300g)
green bell pepper
1 medium
vegetable oil
3 tablespoons
Sichuan peppercorns
1 teaspoon
white vinegar
2 tablespoons
salt
to taste
Instructions
1
Prep the vegetables
Peel the potatoes and cut them into thin, uniform shreds about 3 inches long. Immediately transfer to a bowl of cold water and soak for 10 minutes to remove excess starch. Meanwhile, cut the green bell pepper into thin matchstick-style strips.
2
Heat the wok
Drain and rinse the potato shreds, then pat completely dry with a clean kitchen towel. Heat oil in a wok or large skillet over high heat until shimmering. Add the Sichuan peppercorns and stir for about 30 seconds until fragrant and darkened.
3
Stir-fry and finish
Add the dry potato shreds to the wok and stir-fry vigorously for 2-3 minutes until they begin to soften but still hold their shape. Pour in the white vinegar, add the bell pepper strips, and season with salt. Continue stir-frying for another minute until the peppers are slightly softened but still crisp. Serve immediately while hot.
