Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes.
Cook’s Note
- Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes requires different cooking time. So if we want to keep the cooking time precise, then cutting step is important. You can resort to some cutter if you do not like to cut shreds. In case you do want a try, here are some basic process, cut the potatoes into thin slices and arrange well as a slope and then further cut into shreds.
- Soak the shredded potatoes in clean water for around 10 minutes before frying to remove extra starch in the potatoes, making the shreds less sticky during the stir-fry process. Do remember to drain them before starting frying.
- Since acetic acid has strong volatility, in order to keep this dish sour, the vinegar should be added at the very end of the stir-frying process.
Ingredients
- 1 large potato (white or yellow)
- 2-4 dry chili peppers, cut into small shreds (removing the seeds if you do not want the dish too hot)
- 1 teaspoon Sichuan peppercorns
- ½ teaspoon of salt or as needed
- ½ tablespoon light soy sauce
- 2 garlic cloves, minced
- 2 teaspoons black vinegar
- 1 tablespoon vegetable cooking oil
- Chopped spring onion and coriander for garnishing
Steps
- Wash the potatoes and then cut into shreds of similar size.Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
- Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper firstly and fry until aromatic and then place garlic in. Garlic can be burnt easily and bring a bitter taste of the dish. So garlic should be added after red pepper and Sichuan peppercorn are well fried.
- Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly.
- Transfer out and garnish some spring onion and coriander if you are using before serving
Other potato recipes on ChinaSichuanFood
Spicy and Sour Potato
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Chinese spicy and sour shredded potatoes
Course:
Side Dish
Cuisine:
Sichuan
Keyword:
potatoes, stir fry
Servings: 2
Calories: 133 kcal
Ingredients
- 1 large potato , white or yellow
- 4 dry chili peppers
- 1 tsp. Sichuan peppercorns
- 1/2 tsp. salt or as needed
- 1/2 tbsp. light soy sauce
- 2 garlic cloves , minced
- 2 tsp. black vinegar
- 1 tbsp. vegetable cooking oil
- Spring onion and coriander for garnishing
Instructions
-
Wash the potatoes and then cut into shreds of similar size.
-
Prepare a clean bowl with clean water. Then soak the shredded potatoes in water for several minutes.
-
Drain shredded potatoes and set aside. Heat up oil in pan, then put in chili red pepper, Sichuan pepper and fry until aromatic. Then place garlic in and slightly fry for 3-4 seconds.
-
Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce. At last mix black vinegar evenly.
-
Transfer out and garnish some spring onion before serving
Nutrition Facts
Spicy and Sour Potato
Amount Per Serving
Calories 133
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 5g
25%
Sodium 844mg
35%
Potassium 458mg
13%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Protein 3g
6%
Vitamin A
5.3%
Vitamin C
15.8%
Calcium
3.7%
Iron
19.8%
* Percent Daily Values are based on a 2000 calorie diet.
Hope you enjoy and thanks for visiting!
Hello, I look at your recipes and I cant wait to go shopping.and enjoy My is Gwendolyn Richardson but can call me Mrs GIGI. Thank-you.p.s Keep cooking
Good luck and happy cooking!
Yum yum yum yum yum! I can’t wait to try this! I am new to your blog and want to try absolutely everything!
Quick question: which wok would you recommend someone buy? I used to have one (I accidentally broke it!)
Emily,
I have two commonly used wok in my kitchen. A Hammered Carbon Steel, like this one on gas stove and a wok from Ikea on electric stove. Most of the wok can work perfectly fine on home cooking stoves.
HI Elaine, This recipe promises a very tasty alternative to rice and noodles as the starch component of my meal. I was wondering what type of potato you recommend for the recipe; Red or Yukon Gold or Russet.
Russet will be fine.
Sounds delicious. Do you perhaps have a recipe for potatoes and Aubergines?
I had that in China a couple of times, and cannot find a recipe that sounds right
Hi Andree,
I believe you are referring to Di San Xian, check this.
As a Chinese, I just want to tell you this recipe is really great, and it is similar to what my mum cooks at home. The pictures are appetitive. Thank you for sharing.
Thanks YE. Happy cooking!
This is exactly what I was looking for. So refreshing and delicious with the perfect amount of heat. Thank you!
Thank you. Heather!
谢谢你。I have been wanting to eat this potato fish ever since I returned home to the UK from China earlier this year!!
Sorry I meant dish* haha
You are the most welcome! This one is quite easy to cook. Enjoy.
Soaking the potato makes a huge difference! Thanks for the great tip 🙂 Also I love how you get straight to the point and your tips are quick and easy to read unlike so many other food bloggers who write a whole novel before even getting to the recipe. Thanks for your hard work! 🙂
Thanks Emily! You can so thoughtful. I always want to keep my website and recipes easy and straight. Happy cooking!