Hot and Sour Shredded Potatoes — Crisp, Appetizing, and Irresistibly Addictive!
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!
