Side Dish

Sour and Spicy Shredded Potatoes

Name: Sour and Spicy Shredded Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 600 g potato peeled and julienned; 2 clove garlic minced; 1 tbsp ginger minced; 3 pcs dried red chili sliced into thin rounds, seeds removed for less heat; 2 tbsp peanut oil; 2 tbsp rice vinegar; 1 tsp soy sauce gluten-free if needed; 0.5 tsp sugar; 0.5 tsp salt; 1 tsp sesame oil; 2 pcs scallion sliced

This classic Chinese side dish features thinly shredded potatoes quickly stir-fried to a crisp-tender texture. A vibrant dressing of vinegar, chili, and aromatics creates a refreshing and addictive flavor profile. It's naturally vegan and gluten-free, perfect as a light accompaniment to any meal.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Medium
Per serving: 203 kcal

Vegetarian

Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gpotato, peeled and julienned
2 clovegarlic, minced
1 tbspginger, minced
3 pcsdried red chili, sliced into thin rounds, seeds removed for less heat
2 tbsppeanut oil
2 tbsprice vinegar
1 tspsoy sauce, gluten-free if needed
0.5 tspsugar
0.5 tspsalt
1 tspsesame oil

garnish

2 pcsscallion, sliced

Equipment

wok · colander · large bowl · spatula · skillet · knife · cutting board

The method

Step by step

1
Place the julienned potatoes in a large bowl of cold water and rinse thoroughly until the water runs clear, about 2-3 changes, to remove excess starch.
About 5 min
Cook’s note: Removing starch helps the potatoes stay crisp and prevents sticking.
2
Drain the potatoes well and pat them very dry with paper towels or a clean kitchen towel.
About 3 min
Cook’s note: Excess water will prevent proper stir-frying and make the oil splatter.
3
Heat the peanut oil in a wok or large skillet over high heat until shimmering.
About 1 min
4
Add the minced garlic, minced ginger, and dried red chili to the hot oil and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the aromatics.
5
Add the dried potatoes to the wok and stir-fry continuously for 3-5 minutes until they are crisp-tender.
About 5 min
Cook’s note: Avoid overcrowding the wok; cook in batches if necessary.
6
Pour in the rice vinegar, soy sauce, sugar, and salt, then toss quickly to combine.
About 1 min
Cook’s note: The vinegar will create a fragrant steam, so be prepared.
7
Remove the wok from the heat, stir in the sesame oil, and transfer the potatoes to a serving dish.
About 1 min
8
Garnish with sliced scallions and serve immediately.

Per serving

Nutrition

68%Score

Calories: 203.4kcal
Protein: 3.4g
Carbs: 27.6g
Fat: 8.9g
Fibre: 3.6g
Sugar: 2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sour and spicy shredded potatoes in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat until warmed through, though the texture may be softer than freshly made.