Stir-Fried Shredded Potatoes
A Zhejiang home-style stir-fry of potato and red pepper shreds, with a tangy, spicy bite and vibrant color.
Ingredients
potato (peeled and cut into fine shreds, rinsed to remove starch, drained)
about 300g (2)
red bell pepper (stem and seeds removed, cut into fine shreds)
1
scallion (cut into segments)
1
salt (for seasoning)
3g
MSG (for seasoning)
2g
vinegar (for seasoning)
20g
Sichuan peppercorns (fried for fragrance)
10
dried red chilies (lightly fried for aroma)
2
salad oil (for stir-frying)
30g
Instructions
1
Preparation
Peel the potatoes and cut them into fine shreds (the finer the better), rinse with water to remove the starch, then drain well. Remove the stem and seeds from the red bell pepper and cut it into fine shreds. Cut the scallion into segments.
2
Stir-Frying
Heat the wok and add oil. Add the Sichuan peppercorns and fry until fragrant, then add the dried red chilies and lightly fry. Add the potato shreds and red bell pepper shreds and stir-fry, then add the salt, MSG, and vinegar. Quickly toss to combine evenly, plate, and serve.
