Shredded Potatoes with Green Peppers

This Chinese shredded potatoes with green peppers recipe yields vegetables that are salty, fresh, crisp, mildly spicy, and elegant in color. I learned this recipe from my teacher, Zhu Jinge, at New Oriental Cooking School.

I learned a new presentation technique with this recipe. Just before all the ingredients are finished cooking, add some oil to the ingredients in the pot and stir fry. The effect is to make food more shiny.

Ingredients for Shredded Potatoes with Green Peppers:

• 2 potatoes
• 1 green pepper
• 1 green onion
• 4 slices of ginger
• 3 garlic cloves
• 2 dried chilies
• 1.5 teaspoons (7ml) Salt
• .75 teaspoon (3 ml) MSG (optional)
• 1 teaspoon (5 ml) Starch + 2 teaspoons (10 ml) water, mixed well
• Cooking oil

Cooking Method

Stir Fry

Taste

Salty, fresh, and mildly spicy

Cooking Shredded Potatoes with Green Peppers:

Preparation

1. Peel and wash the potatoes. Remove the seeds from the green peppers and rinse. Then peel and wash the ginger and garlic.
   
2. Shred the potatoes, Julienne-style, and soak them in water. Then Julienne the green peppers. Chop the green onions and dried chili peppers into sections.
   
3. Add enough water to the wok to cover the shredded potatoes and bring it to a boil. Blanch the shredded potatoes in the boiling water. Remove the potatoes from the wok and set aside, drain the wok and dry.
   

Cooking

1. Add a proper amount of oil to a dry wok and heat to 90-120 C (194-248 F). Put the green peppers in the hot oil, fry them for 20 seconds, and then remove them. Pour the oil into a heat-resistant container.
   
2. Add 2 tablespoons (30 ml) of oil to the wok, add green onions, ginger, garlic, and stir fry until it they are fragrant.
   
3. Add the shredded potatoes and stir fry, add salt and monosodium glutamate.
   
4. Add the green pepper and stir fry. Then stir the starch water solution thoroughly, add it to the wok and continue to stir fry. Finally, add the bright oil, and serve.
   

Features

Salty, fresh, crisp, and elegant in color.

Recipe creator: Teacher Zhu
Cook: Chen Jing
Editors: Glenn Emerson and Chen Jing.

Notes:

• Pay attention to your use of the knife for this dish, please cut the potatoes evenly. Otherwise, the thin potato shreds in this dish will be burnt, and the thick potato shreds will not be cooked yet.
• Be careful not to get burned by hot oil.
• Bright oil: Before all the ingredients are about to be cooked, add some oil to the ingredients in the pot and stir fry. The effect is to make food more shiny.

Shredded Potatoes with Green Peppers

静

This Chinese shredded potatoes with green peppers recipe yields vegetables that are salty, fresh, crisp, mildly spicy, and elegant in color.

4 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Chinese cuisine, Chinese Home Cooking

Servings 2 servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 2 potatoes
• 1 green pepper
• 1 scallion
• 4 slices fresh ginger
• 3 cloves garlic
• 2 dried chili peppers
• 1 ½ teaspoons salt
• ¾ teaspoon MSG (optional)
• 1 teaspoon starch water (1:1 starch + water)
• cooking oil

Instructions

 

Preparation

• Peel and wash the potatoes. Remove the seeds from the green peppers and rinse. Then peel and wash the ginger and garlic.
  
• Shred the potatoes, Julienne-style, and soak them in water. Then Julienne the green peppers. Chop the green onions and dried chili peppers into sections.
  
• Add enough water to the wok to cover the shredded potatoes and bring it to a boil. Blanch the shredded potatoes in the boiling water. Remove the potatoes from the wok and set aside, drain the wok and dry.
  2 potatoes
  

Cooking

• Add a proper amount of oil to a dry wok and heat to 90-120 C (194-248 F). Put the green peppers in the hot oil, fry them for 20 seconds, and then remove them. Pour the oil into a heat-resistant container.
  1 green pepper, cooking oil
  
• Add 2 tablespoons (30 ml) of oil to the wok, add chili peppers, green onions, ginger, garlic, and stir fry until it they are fragrant.
  1 scallion, 4 slices fresh ginger, 3 cloves garlic, cooking oil, 2 dried chili peppers
  
• Add the shredded potatoes and stir fry, add salt and monosodium glutamate.
  2 potatoes, 1 1/2 teaspoons salt, 3/4 teaspoon MSG
  
• Add the green pepper and stir fry. Then stir the starch water solution thoroughly, add it to the wok to glaze the ingredients, and continue to stir fry.
  1 green pepper, 1 teaspoon starch water
  
• Finally, add the bright oil, and serve.
  

Notes

Pay attention to your use of the knife for this dish, please cut the potatoes evenly. Otherwise, the thin potato shreds in this dish will be burnt, and the thick potato shreds will not be cooked yet.

Be careful not to get burned by hot oil.

Bright oil: Before all the ingredients are about to be cooked, add some oil to the ingredients in the pot and stir fry. The effect is to make food more shiny.

Nutrition

Calories: 300kcal

Keyword dried chili peppers, garlic, ginger, green peppers, potatoes, scallions, starch water

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