Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes.

Cook's Note

1. 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.
2. 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.
3. 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

1. 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.
2. 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. 
3. Add drained potatoes shreds, quick stir-fry until the potatoes shreds become soft. Add salt, soy sauce and black vinegar. Mix evenly.
4. Transfer out and garnish some spring onion and coriander if you are using before  serving

Other potato recipes on ChinaSichuanFood

• Shredded potato pancakes
• Potato salad
• Shredded potato stir fry
• Braised potatoes with ribs

Spicy and Sour Potato

Elaine

Chinese spicy and sour shredded potatoes

5 from 2 votes

Print Recipe

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Side Dish

Cuisine Sichuan

Servings 2

Calories 133 kcal

Ingredients

  

1x2x3x

• ▢ 1 large potato , white or yellow
• ▢ 4 dry chili peppers
• ▢ 1 tsp. Sichuan peppercorns
• ▢ ½ tsp. salt or as needed
• ▢ ½ 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

Calories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 5gSodium: 844mgPotassium: 458mgFiber: 2gVitamin A: 265IUVitamin C: 13mgCalcium: 37mgIron: 3.6mg

Keyword potatoes, stir fry

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