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 porties
Cuisine: chinese
Ingredients: 600 g potato peeled and julienned; 2 teentje garlic minced; 1 el ginger minced; 3 st dried red chili sliced into thin rounds, seeds removed for less heat; 2 el peanut oil; 2 el rice vinegar; 1 tl soy sauce gluten-free if needed; 0,5 tl sugar; 0,5 tl salt; 1 tl sesame oil; 2 st 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.

Een origineel recept van Forkin

Totale tijd: 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 203 kcal

Vegetarisch

Allergeneninformatie: kan gluten, pinda's, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

600 gpotato, peeled and julienned
2 teentjegarlic, minced
1 elginger, minced
3 stdried red chili, sliced into thin rounds, seeds removed for less heat
2 elpeanut oil
2 elrice vinegar
1 tlsoy sauce, gluten-free if needed
0,5 tlsugar
0,5 tlsalt
1 tlsesame oil

garnish

2 stscallion, sliced

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
8
Garnish with sliced scallions and serve immediately.

Per portie

Voedingswaarden

68%Score

Calorieën: 203,4kcal
Eiwit: 3,4g
Koolhydraten: 27,6g
Vet: 8,9g
Vezels: 3,6g
Suiker: 2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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