potato
土豆· tu dou
Taste & Role
Adds heartiness and body to dishes across Chinese cuisine, most famously in hot-and-sour shredded potato stir-fries, beef and potato braises, and slow-simmered stews. It is typically cut into fine shreds, chunks, or wedges, and its starch helps thicken braising liquids while giving the dish a satisfying, filling quality.
What it is
A starchy tuber with thin brown, tan, or yellow skin and dense white to golden flesh, cultivated worldwide as a staple crop. The varieties most common in Chinese home cooking have yellow flesh and a waxy-yet-starchy texture, similar to Yukon Gold potatoes. They hold their shape well during cooking and readily absorb sauces and seasonings.
Nutrition
per 100 g- Calories
- 77 kcal
- Protein
- 2.05 g
- Total fat
- 0.09 g
- Carbs
- 17.49 g
- Fiber
- 2.1 g
- Sodium
- 6 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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