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Recipe Detail Page
Hot and Sour Stir Fried Potato Slivers
Autumn 2024
Chinese cooks have a revelatory way to cook potatoes: they cut spuds into thin strips and stirfry them, leaving the texture a little bit al dente. This spicy, tangy version borrows from the popular Sichuan iteration called qiang tu dou si. Adapted from Every Grain of Rice by Fuchsia Dunlop (W.W. Norton, 2013).
Serves 4
1 lb (455 g) large red or white potatoes, about 2 to 3
2 tbsp (30 mL) canola or sunflower oil
2 cloves garlic, thinly sliced
1/2 tsp (2 mL) dried chili flakes, or less to taste
1/2 red pepper (preferably shepherd), cut into julienne strips
2 green onions, thinly sliced on bias, divided
1 tbsp (15 mL) rice vinegar
1/2 tsp (2 mL) sugar
Salt to taste
1. Peel potatoes and cut into julienne strips. (A mandoline will make quick work of this task.) Place in a bowl and rinse in three changes of cold water. Drain and lay out on a clean kitchen towel to dry for no more than 20 minutes.
2. Heat oil in a wok or deep nonstick skillet over medium heat. Add garlic and chili flakes. Stir-fry for 1 minute. Add potatoes and pepper. Raise heat to high. Stir-fry until potatoes are still a little al dente, about 5 minutes. (Lower heat if they start to scorch.) Reserving 2 tbsp (30 mL) for garnish, add green onions and stir-fry for 20 seconds. Remove from heat.
3. Stir in vinegar, sugar and salt. Transfer to a warmed serving dish. Garnish with reserved green onions.
Serve immediately.
Serves 4
