A Classic Chinese Dish
Hot and Sour Shredded Potatoes (Suan La Tu Dou Si) is a staple of Sichuan home cooking, celebrated for its refreshing and crisp texture. The dish features finely julienned potatoes stir-fried with chiles, vinegar, and other seasonings. While potatoes were introduced to China during the Ming Dynasty, this simple yet flavorful dish has become a modern classic.
The secret to its signature crunch is in the prep: you must thoroughly rinse the shredded potatoes in cold water to wash away excess starch. This prevents them from becoming sticky and ensures they remain light and crisp after cooking. The technique also demands a quick hand and a hot wok, as the potatoes are rapidly stir-fried with dried chiles for a spicy kick and black vinegar for a tangy finish.
Since the ingredients are affordable and the preparation is straightforward, it's a beloved everyday dish in Sichuan and Chongqing households.
Ingredients:
2 medium potatoes
1 red bell pepper (or green)
2 teaspoons salt
2 teaspoons vinegar (Chinese black vinegar is ideal, but rice vinegar works)
A handful of green onions
A small piece of ginger
2-3 cloves of garlic
2-3 dried red chiles
2 tablespoons cooking oil
1 teaspoon Sichuan peppercorns (optional, for classic Sichuan flavor)
Instructions:
Prep the Potatoes
Wash and peel the potatoes. Slice them into thin, even pieces, and then stack and cut them into very fine matchsticks (julienne). Place the shredded potatoes in a bowl of cold water and rinse them multiple times until the water runs clear. This is the most crucial step! Drain them well before cooking.(You can also blanch them in boiling water for 20 seconds.)
Chop the Aromatics
Mince the green onions, ginger, and garlic. Cut the dried red chiles into small segments (you can remove the seeds if you prefer less heat). Slice the bell pepper into thin strips.
Infuse the Oil
Heat the cooking oil in a wok or large skillet over high heat. Add the Sichuan peppercorns (if using) and stir-fry for about 30 seconds until fragrant. Use a slotted spoon to remove and discard them. This will leave the oil with a numbing, aromatic flavor.
Stir-Fry
Add the minced green onions, ginger, garlic, and dried chile segments to the hot oil. Stir-fry quickly until fragrant, about 15-20 seconds.
Finish the Dish
Add the drained potato shreds to the wok. Stir-fry rapidly over high heat. Pour the vinegar around the sides of the wok and let it sizzle, creating a wonderful aroma. Add the salt and stir-fry until the potatoes are cooked but still crunchy. Stir in the sliced bell pepper and cook for another 30 seconds. Finally, toss in the remaining minced garlic for a final burst of flavor, give it a quick stir, and then transfer the dish to a plate.
Serve immediately and enjoy your crisp, tangy, and spicy plate of Hot and Sour Shredded Potatoes!