Chinese Potato Stir-fry
These Chinese shredded potatoes with vinegar and chili are salty, sour, nutty and just spicy enough to make your lips tingle. Chinese potato stir-fry shows you an exciting way to prepare potatoes.
1 tablespoon hot sauce
450g / 16oz potato (about 2 medium-sized potatoes)
3 dried chilli, chopped
1/2 teaspoon Sichuan peppercorns
1-2 fresh chilli, sliced
3 cloves garlic, sliced
1-2 teaspoons black rice vinegar
1/4 teaspoon salt
8 oz pork
1 tablespoon soy sauce
1 tablespoon corn starch
Step 1: Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended). Rinse the potato strips under tap water to remove excess starch. Drain them very well. Slice the fresh chilli thinly. Slice the pork thinly. Mix soy sauce and corn starch in a bowl. Add pork to the bowl. Add hot sauce. Mix well. Marinate for 20 minutes.
Step 2: Heat up a wok (or a deep frying pan) on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn (optional). Leave to sizzle until fragrant (do not burn them). Add pork and stir fry for 1 minute. Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy). Sprinkle with black rice vinegar and salt . Give everything a quick stir then dish out.