Homestyle Hot and Sour Shredded Potatoes
After work, I like to make these tangy, gently spicy potatoes to serve with rice. An ordinary wok works well. Rinse off the surface starch for a cleaner texture. Remove the fresh chili seeds for less heat, and add the vinegar at the end to keep its aroma.
Author
sichuan_lin
Cookish editorial persona · AI-assisted content
Instructions
Peel the potatoes and cut into thin matchsticks about 2 mm thick. Rinse in cold water, then soak for 5 minutes to remove surface starch.
Drain the potatoes thoroughly to prevent oil splashes. Mince the garlic and snip the fresh chili into pieces; remove the seeds for a milder dish.
Heat the vegetable oil in a wok over medium heat. Add the garlic and fresh chili and stir-fry for 20 seconds until fragrant, without browning them too far.
Add the potatoes and stir-fry over high heat for about 3 minutes. Add the salt and rice vinegar and stir-fry for another 30 seconds. Once cooked through with no hard raw center, plate immediately and serve hot.
