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

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1. 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.

   Ongeveer 5 min

   Tip van de kok: Soaking the potatoes is crucial for achieving the desired crisp-tender texture.

2. 2

   Heat vegetable oil in a wok or large skillet over high heat until shimmering.

   Ongeveer 1 min

3. 3

   Add the dried red chilies and Sichuan peppercorns to the hot oil and stir-fry for about 15-30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the chilies, as they can become bitter.

4. 4

   Add the minced garlic and stir-fry for another 15 seconds until aromatic.

   Ongeveer 1 min

5. 5

   Add the drained shredded potatoes to the wok and stir-fry continuously for 3-5 minutes, until the potatoes are crisp-tender.

   Ongeveer 4 min

   Tip van de kok: Keep the heat high and stir constantly to prevent sticking and ensure even cooking.

6. 6

   Pour in the rice vinegar, sprinkle with sugar and salt, and stir well to combine.

   Ongeveer 1 min

7. 7

   Drizzle with sesame oil, give it a final quick stir, and remove from heat.

   Ongeveer 1 min

   Tip van de kok: Sesame oil is added at the end for its aromatic qualities, not for cooking.

8. 8

   Serve immediately as a side dish.