Chinese Hot and Sour Shredded Potatoes

There are many Chinese potato recipes. This hot and sour shredded potato recipe exists all over China. You will find it on the dinner tables of the southern or northern people. Hot and sour shredded potatoes are veritable home cooking.  

This dish is simple, easy to prepare, and does not take much time to cook. So when you occasionally want to be lazy and don’t want to make complicated dishes, this delicious and simple hot and sour potato is your best choice. When hot and sour potatoes meet rice, oh, I can eat it all! 

So, how can we cook potatoes any more delicious? Let’s make them together. 

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Sichuan peppercorns

This Chinese potato recipe uses Sichuan peppercorns to flavor the oil. They are not a true peppercorn, nor are they related to chili peppers, but come from a prickly ash shrub native to China. Sichuan peppercorns have a unique flavor, and cause a numbing sensation in the mouth which is believed to make the heat of the chili peppers used in Sichuan cuisine more palatable.

Ingredients:

• 1 medium sized potato
• 4-6 dried chao tian jiao chili peppers
• 2 green onions
• 2 garlic cloves
• 2 tablespoons soybean oil, peanut oil, or lard
• 1/2 teaspoon white vinegar
• 1 teaspoon Sichuan peppercorns
• salt and black pepper to taste

Cooking directions:

1. Peel the potato.
   
2. Cut the potatoes into shreds. First, cut the potatoes into thin slices. Next, spread the potato slices on the chopping board and slice Julienne-style).
    
   

Notes:

• There are many ways to make each dish, and hot and sour shredded potatoes is just one of many Chinese potato dishes. Are you interested in potatoes? We can make all kinds of Chinese potato recipes together! 
• Chile de Arbol peppers can substitute for Chinese chao tian jiao (“facing heaven”) peppers. Both are hot and spicy, with similar flavor, but the Chile de Arbol are hotter.
• If you don’t like hot food, use fewer peppers.

Hot and Sour Shredded Potatoes

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This dish is simple, easy to prepare, and does not take much time to cook. When hot and sour potatoes meet rice, oh, I can eat it all! So, how can we cook potatoes any more delicious? Let’s make them together. 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Chinese Home Cooking

Servings 2 servings

Calories 218 kcal

Equipment

• 1 wok
• 1 sharp kitchen knife

Ingredients

  

1x2x3x

• 1 medium-sized potato
• 4-6 dried cháotiānjiāo chili peppers
• 2 scallions
• 2 cloves garlic
• 2 tbsp oil for deep frying
• ½ tsp Baoning vinegar (substitute white vinegar)
• 1 tsp Sichuan peppercorns
• salt to taste
• black pepper, ground to taste

Instructions

 

• Peel the potato. 
  1 medium-sized potato
  

Cut the potatoes into shreds (julienne):

• First, cut the potatoes into thin slices, about the thickness of two coins.
  1 medium-sized potato
  
• Then spread the potato slices on the chopping board and slice into matchstick-thin strips. 
  1 medium-sized potato
  
• Put the cut potato shreds into cold water, with enough water to cover the potatoes while you prepare the other ingredients. This removes the excess starch of the potato, for better results when cooking. 

  This is a trick that my sister taught me. When I cook with my sister, I like to cut the cooking ingredients in advance. If you chop a potato, but you have other things to do and you leave the potato sitting out, its surface will quickly oxidize and darken. If you soak the potato in water while working on other tasks, it will retain its color. 
  1 medium-sized potato
  
• Cut the dried chili and green onions into small pieces, and chop the garlic into chunks. 
  4-6 dried cháotiānjiāo chili peppers, 2 scallions, 2 cloves garlic
  
• After heating the wok or skillet, add the oil, fry the Sichuan peppercorns to season the oil until you smell their aroma, then scoop them out and leave the oil in the pan. 
  2 tbsp oil for deep frying, 1 tsp Sichuan peppercorns
  
• Add the dried chili, and garlic to the wok or skillet and stir-fry on high heat until you smell their aroma. Stir quickly to avoid burning. 
  4-6 dried cháotiānjiāo chili peppers
  
• Add the shredded potatoes and stir-fry.
  1 medium-sized potato
  
• Add the white vinegar and continue to stir-fry evenly to avoid burning.  
  1/2 tsp Baoning vinegar
• Add salt and black pepper to season, stir-fry evenly.  When the potatoes are turning golden and nearly finished cooking, add the green onions. 
  salt, black pepper, ground
  
• After stirring in the green onions, remove the wok from the heat and transfer to a serving dish. 
  2 scallions

Notes

There are many ways to make each dish, and hot and sour shredded potatoes is just one of many Chinese potato dishes. Are you interested in potatoes? We can make all kinds of Chinese potato dishes together! 

Chile de Arbol peppers can substitute for Chinese chao tian jiao (“facing heaven”) peppers. Both are hot and spicy, with similar flavor, but the Chile de Arbol are hotter. If you don’t like hot food, use fewer peppers.

Nutrition

Calories: 218kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 10mgPotassium: 512mgFiber: 3gSugar: 2gVitamin A: 387IUVitamin C: 24mgCalcium: 27mgIron: 1mg

Keyword potatoes, scallions

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