I really love potato since young and never get tired of just eating simply boiled potatoes. However, in China, potato is never regarded as a main dish, more often appears as a side dish, to accompany the rice. One of the common dishes you see in almost every ordinary Chinese restaurant is shredded potato stir-fry seasoned with vinegar.
This is a very easy and tasty dish to prepare. While trained Chinese chefs are capable of using a cleaver to cut the potato into those thin shreds, I prefer just to use a grater. ;-) I also love to add a touch of chili pepper and Sichuan pepper, which gives extra fragrance to the dish without making it too spicy.
Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Frying Pan
2 medium sized potatoes
3 dried chili peppers
10 whole Sichuan peppers
2 tbsp shredded ginger
1 tbsp olive oil
1 tsp salt
1 tbsp rice vinegar
1. Prepare a big pot of water, add ½ tsp salt and mix until it’s dissolved.
2. Use a grater to shred the potatoes into thin shreds. Put them into the salty water to wash off the starch (this also helps retain the color).
3. Heat the frying pan for 1-2 minutes, lower the heat to medium and add 1 tbsp olive oil to coat the pan.
4. Cut the chili pepper into three parts, then add the chili, ginger and Sichuan pepper to the pan and fry for 1 minute.
5. Discard the water in the pot and add the potato. Continue frying for approximately 5 minutes.
6. Finally, remove from the heat, add salt, and drizzle vinegar over. Mix well and serve.