“Mom, I still want to eat shredded potatoes.”
Amid the table full of delicacies—the glistening spicy chicken and the light, fragrant seaweed egg drop soup—my chopsticks kept hesitating over the plates, my mind lingering on that tangy and spicy shredded potato dish.
At first, I didn’t even realize that this seemingly simple home-style dish was actually a Sichuan specialty.
Its unique sour-and-spicy flavor, so appetizing and perfect with rice, left me craving more.
While spicy and sour shredded potatoes might not be a common sight on Western dining tables, in China, it’s an essential beginner-friendly dish for every home cook.
The quick stir-fry method is simple, yet it delivers surprisingly delicious results.
One taste, and I’m sure you’ll be just as captivated as I am by that crisp, tangy, and addictive flavor.
Cut the potatoes into shreds
Knife:“A sharp axe doesn’t delay the woodcutter” — a keen, quality knife is essential.
Potatoes:Rinse thoroughly, peel, then wash again completely.
A Bowl of Water:Soak the shredded potatoes in water for 5-10 minutes to remove excess starch, ensuring a crispier texture.
Alright, are your potatoes perfectly julienned, my friends? Now, let’s dive into making authentic Sichuan Spicy and Sour Shredded Potatoes – we’re starting right this moment!
Sichuan Spicy and Sour Shredded Potatoes：Sichuan Stir-Fried Potatoes
After cutting, soak the potato shreds in clean water to wash away excess starch.
When the water in the pot boils, add the potato shreds with a spoon of white vinegar and blanch for 30 seconds. The acidic substances in the vinegar react with the starch in the potatoes, making the shreds crispier.
Heat oil in a wok, then add scallions, garlic, and dried chili peppers to stir-fry until fragrant.
Drizzle a spoon of aged vinegar along the edge of the wok and let it reduce over high heat to release its aroma. Season with a spoon of salt, half a spoon of chicken powder, and sugar. Stir-fry quickly over high heat until well combined, then serve immediately.
Sichuan Stir-fried Potatoes: 10-Min Recipe
5
minutes5
minutes10
minutesIngredients
White Vinegar (1 tablespoon)
Aged Black Vinegar (1 tablespoon)
Salt (1 teaspoon/5g)
Chicken Powder (½ teaspoon/2-3g)
For umami flavor (can substitute with MSG)
Sugar (½ teaspoon/2-3g)
Garlic (minced)
Scallions (chopped)
Dried Chili Peppers(Quantities adjustable to taste)
Directions
- After cutting, soak the potato shreds in clean water to wash away excess starch.
- When the water in the pot boils, add the potato shreds with a spoon of white vinegar and blanch for 30 seconds. The acidic substances in the vinegar react with the starch in the potatoes, making the shreds crispier.
- Heat oil in a wok, then add scallions, garlic, and dried chili peppers to stir-fry until fragrant.
- Drizzle a spoon of aged vinegar along the edge of the wok and let it reduce over high heat to release its aroma. Season with a spoon of salt, half a spoon of chicken powder, and sugar. Stir-fry quickly over high heat until well combined, then serve immediately.
Recipe Video
Notes
- The thickness of potato shreds directly affects texture and even cooking. Cut too thick and they won’t cook through properly; too thin and they’ll turn mushy when stir-fried.
- Immediately soak cut shreds in water to prevent oxidation.
- Sprinkle chopped green onions before serving to enhance aroma and presentation.
