Gallery
Hot and Sour Shredded Potatoes — Crisp, Appetizing, and Irresistibly Addictive!
Chinese dish ready in 33 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 15m
- Total
- 33m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Hot and Sour Shredded Potatoes — Crisp, Appetizing, and Irresistibly Addictive!
| Ingredient | Amount |
|---|---|
| sugar | 1 tsp |
| light soy sauce | 2 tsp |
| oyster sauce | 1 tsp |
| cooking oil | as needed |
| salt | as needed |
| green pepper | a small amount |
| garlic | as needed |
| aged vinegar (chen cu) | 2 tsp |
| white vinegar | 2 tsp |
- sugar1 tsp
- light soy sauce2 tsp
- oyster sauce1 tsp
- cooking oilas needed
- saltas needed
- green peppera small amount
- garlicas needed
- aged vinegar (chen cu)2 tsp
- white vinegar2 tsp
Cooking StepsHow to cook Hot and Sour Shredded Potatoes — Crisp, Appetizing, and Irresistibly Addictive! step by step
-
Step 1Prep: Peel and wash 2 potatoes, then cut into evenly sized thin strips.
-
Step 2Cut and rinse the potato shreds: Cut the peeled potatoes into uniform thin strips, place in water and rinse repeatedly to wash away surface starch. This prevents sticking during stir-frying and ensures a crisp texture.
-
Step 3Blanch with white vinegar for crispness: Bring a pot of water to a boil, add the potato shreds along with a splash of white vinegar. Blanch for 10–20 seconds, then immediately transfer to cold water and drain well. This is the key step for keeping the potatoes crisp.
-
Step 4Aromatics: Heat wok with cooking oil over medium heat. Add minced garlic and dried red chili segments. Sauté gently until fragrant, being careful not to burn them.
-
Step 5Add aged vinegar for tang: Pour in aged vinegar and salt, let it sizzle to release a rich, aromatic tang — this builds the foundation of the hot-and-sour flavor.
-
Step 6Stir-fry: Add the shredded green and red peppers and continue stir-frying for about 10 seconds, adding both color and a fresh crunch.
-
Step 7Finish and plate: Add a pinch of sugar to enhance the flavor, toss everything together, then immediately turn off the heat. Transfer to a plate — your vibrant, tangy, and crisp shredded potatoes are ready to serve!
Hot and Sour Shredded Potatoes — Crisp, Appetizing, and Irresistibly Addictive!
Chinese dish ready in 33 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 1 tsp sugar
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- as needed cooking oil
- as needed salt
- a small amount green pepper
- as needed garlic
- 2 tsp aged vinegar (chen cu)
- 2 tsp white vinegar
Instructions
-
Prep: Peel and wash 2 potatoes, then cut into evenly sized thin strips.
-
Cut and rinse the potato shreds: Cut the peeled potatoes into uniform thin strips, place in water and rinse repeatedly to wash away surface starch. This prevents sticking during stir-frying and ensures a crisp texture.
-
Blanch with white vinegar for crispness: Bring a pot of water to a boil, add the potato shreds along with a splash of white vinegar. Blanch for 10–20 seconds, then immediately transfer to cold water and drain well. This is the key step for keeping the potatoes crisp.
-
Aromatics: Heat wok with cooking oil over medium heat. Add minced garlic and dried red chili segments. Sauté gently until fragrant, being careful not to burn them.
-
Add aged vinegar for tang: Pour in aged vinegar and salt, let it sizzle to release a rich, aromatic tang — this builds the foundation of the hot-and-sour flavor.
-
Stir-fry: Add the shredded green and red peppers and continue stir-frying for about 10 seconds, adding both color and a fresh crunch.
-
Finish and plate: Add a pinch of sugar to enhance the flavor, toss everything together, then immediately turn off the heat. Transfer to a plate — your vibrant, tangy, and crisp shredded potatoes are ready to serve!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
