Sichuan Shredded Chinese Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium Russet potatoes
02 -
1 teaspoon salt
03 -
1 tablespoon canola oil
04 -
4 tablespoons white vinegar
05 -
2 teaspoons granulated sugar
06 -
1 teaspoon chili paste
07 -
1 teaspoon chili flakes
08 -
1 teaspoon chili oil
09 -
4 scallions, minced
10 -
1 tablespoon water
# Instructions:
01 -
Peel the potatoes and slice them lengthwise into approximately 3 mm thick ovals. Stack the ovals and cut into thin, uniform strips.
02 -
Transfer potato strips to a bowl, cover with water, and mix in the salt. Let soak for 5 minutes to remove excess starch.
03 -
Drain the potatoes thoroughly and pat dry with paper towels to remove surface moisture.
04 -
Heat canola oil in a wok or large skillet over high heat until shimmering.
05 -
Add the potato strips to the hot oil and stir to coat evenly. Cook, stirring continuously, for 1 minute.
06 -
Incorporate vinegar, sugar, chili paste, chili flakes, chili oil, minced scallions, and water. Stir-fry for an additional 4 minutes, maintaining high heat and constant movement to prevent sticking.
07 -
The potatoes should retain a crisp, tender texture, similar to al dente noodles. Serve immediately.
# Notes:
01 -
The potatoes should remain firm and not develop color; proper texture is key for authentic results.