Hot and Sour Shredded Potatoes
酸辣土豆丝 · sichuan cuisine · Across China
Hot and sour shredded potatoes treat potato as a crisp vegetable, rinsing away surface starch before a very fast chile and vinegar stir-fry.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The potato strands are sticky and soft.: Rinse until the water is mostly clear and keep both blanching and stir-frying brief.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
16.93 oz — peeled and cut into fine shreds
garlic大蒜
8.0 clove — minced and divided
1.0 whole — julienned
1.0 whole — julienned
Dried chiles干辣椒
6.0 piece — cut into short sections
2.0 stalk — sliced, whites and greens separated
0.04 cup
0.08 cup
salt盐
0.14 oz
0.1 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Rinse the shredded potato in several changes of water to remove surface starch, then blanch for 10 seconds and drain thoroughly.
✅ Done when: The strands bend slightly but remain crisp and separate.
Watch out: Long blanching makes the potatoes soft.
Prepare the aromatics and peppers. Heat the oil over low heat and fry the green onion whites, half the garlic, and dried chiles until fragrant.
✅ Done when: The aromatics sizzle and the chiles darken slightly without blackening.
Watch out: Dried chiles burn quickly.
Add both bell peppers and toss briefly, then add the potato and stir-fry over high heat until the strands turn slightly translucent.
✅ Done when: The potato is hot and crisp with no raw chalky center.
Watch out: Keep the wok hot and the ingredients moving.
If The potato strands are sticky and soft.:
Rinse until the water is mostly clear and keep both blanching and stir-frying brief.
Add the soy sauce, vinegar, remaining garlic, and salt. Toss quickly, finish with the green onion tops, and serve.
✅ Done when: The seasoning coats the strands without pooling.
Watch out: Do not cook off all the vinegar aroma.