Sour and Spicy Shredded Potatoes

Sour and Spicy Shredded Potatoes

Sour and Spicy Shredded Potatoes is a home-style vegetable dish at difficulty 2/5 (Easy), about 374 kcal. This classic home-style dish is appetizing, crisp, and refreshingly bright. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

374 kcal

Ingredients

  • Potato
  • Garlic
  • Green bell pepper
  • Red bell pepper
  • Dried chili peppers
  • Scallion
  • Light soy sauce
  • Aged vinegar
  • Salt

Steps

  1. Peel the potato and shred it (or use a grater).
  2. Rinse the shredded potatoes with water to remove excess starch, then blanch the potato strands for 10 seconds in boiling water. Drain and set aside.
  3. Finely chopped scallions; crush the garlic and mince it (keep half aside); cut dried chili peppers into small segments; slice the green and red bell peppers.
  4. Heat wok over low heat, pour in oil. Sauté half the scallion (white parts), half the minced garlic, and the dried chili peppers until fragrant.
  5. Add the green and red bell peppers, stir-fry a few times, then add the potatoes and stir-fry until they change color.
  6. Add 5ml light soy sauce, 10ml aged vinegar, the remaining half of the minced garlic, and 2g salt. Stir-fry quickly and evenly.
  7. Before serving, scatter the remaining scallions and stir gently to finish. Transfer to a plate.

Notes

This classic home-style dish is appetizing, crisp, and refreshingly bright. It is a popular quick stir-fry loved by the masses. Potatoes provide carbohydrates and potassium, while chili peppers are rich in Vitamin C to help stimulate appetite. The instructions are simple and straightforward, very beginner-friendly, taking about 20 minutes from prep to serving.

Estimated Cooking Difficulty: ★★
Estimated Calories: 374 kcal

Breakdown per serving:

- Potato: 240g (thinner strips are better)
- Garlic: 4 cloves
- Green bell pepper: 0.5 unit
- Red bell pepper: 0.5 unit
- Dried chili peppers: 3 units
- Scallion: 1 unit
- Light soy sauce: 5ml
- Aged vinegar: 10ml
- Salt: 2g
- Cooking oil: 10-15ml

- Make sure to clean the potato starch thoroughly, otherwise, they will stick together.
- Add the garlic and salt, then serve as soon as possible to preserve the aroma and avoid softening the texture.

If you find issues with this guide or have improvements, please submit an Issue or Pull Request.

More in this category