Side Dish

Stir-fried Shredded Potato (Suan La Tu Dou Si)

Name: Stir-fried Shredded Potato (Suan La Tu Dou Si)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300 g potato peeled, thinly shredded; 2 clove garlic minced; 2 pcs dried red chili sliced; 0.5 tsp sichuan peppercorn; 2 tbsp rice vinegar; 0.5 tsp sugar; 0.5 tsp salt; 0.5 tsp sesame oil; 2 tbsp vegetable oil

This classic Chinese stir-fry features thinly shredded potatoes quickly cooked until crisp-tender. A balance of sour and spicy flavors makes this simple dish incredibly satisfying. It's a perfect vegan side that comes together in minutes.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 261 kcal

VeganVegetarianGluten-free

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

Mise en place

Ingredients

300 gpotato, peeled, thinly shredded
2 clovegarlic, minced
2 pcsdried red chili, sliced
0.5 tspsichuan peppercorn
2 tbsprice vinegar
0.5 tspsugar
0.5 tspsalt
0.5 tspsesame oil
2 tbspvegetable oil

Equipment

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

The method

Step by step

1
Place the shredded potatoes in a large bowl of cold water and rinse several times until the water runs clear, which helps remove excess starch for a crispier texture. Drain well.
About 5 min
Cook’s note: Soaking the potatoes is crucial for achieving the desired crisp-tender texture.
2
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
About 1 min
3
Add the dried red chilies and Sichuan peppercorns to the hot oil and stir-fry for about 15-30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the chilies, as they can become bitter.
4
Add the minced garlic and stir-fry for another 15 seconds until aromatic.
About 1 min
5
Add the drained shredded potatoes to the wok and stir-fry continuously for 3-5 minutes, until the potatoes are crisp-tender.
About 4 min
Cook’s note: Keep the heat high and stir constantly to prevent sticking and ensure even cooking.
6
Pour in the rice vinegar, sprinkle with sugar and salt, and stir well to combine.
About 1 min
7
Drizzle with sesame oil, give it a final quick stir, and remove from heat.
About 1 min
Cook’s note: Sesame oil is added at the end for its aromatic qualities, not for cooking.
8
Serve immediately as a side dish.

Per serving

Nutrition

65%Score

Calories: 260.8kcal
Protein: 3.3g
Carbs: 27.9g
Fat: 15.2g
Fibre: 3.4g
Sugar: 2.3g

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

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat until warmed through, or microwave briefly.