The “sour and spicy julienne potatoes” is a typical home cooking dish in China, which can be seen frequently at home and in restaurants. It has won the fond of the majority of people in China due to its appetizing taste of sourness and spiciness and been evaluated as one of the best matches for rice.
- 2 potatoes
- 3 dried chilly
- 2 cloves of garlic
Stalks scallions, green peppers, and red peppers are optional, which may enrich the color appearance of the dish.
- 3 tablespoons of edible oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of white sugar
- 1 teaspoon of soy sauce (light)
- 2 tablespoons of white vinegar (or black vinegar)
Tips: The amount of seasonings listed above is for reference only. Appropriate adjustments or attempts may be made according to the actual amount of ingredients.
- Wash the potatoes and cut them into julienne, then soak the potato julienne into cold water, through which the starch produced during being cut can be removed. Failure to follow the previous step may result in the emerge of mushy soup, which may affect the freshness appearance of the dish.
- Take a soup pot. Add water into the soup pot and boil; add the potato julienne into the boiling water until its half cooked, scoop up and drain.
- Prepare the rest of the ingredients: Cut the dried chili into 1-2cm strips; chop the garlic. In addition, green peppers or red peppers shall be cut into julienne, while stalks scallions shall be cut into 3-4 cm strips. Spring onions, green peppers, and red peppers are optional ingredients, which may decorate the dish to more exquisite.
- Heat the wok, add edible oil; add dried chili and chopped garlic when the oil is heat, stir-fry for a few seconds.
- Pour the potato julienne into the wok and stir-fry. Meanwhile, add green peppers or red peppers into the wok if you’ve prepared any of them.
- Stir-fry for 10-20 seconds, add seasonings salt, soy sauce, and sugar. Add 1/4 cup of water at the same time, stir-fry well. Add vinegar, lastly, and spring onions at the same time. Stir-fry well and serve.
Tips: Do not keep the potatoes stay long at the bottom of the wok; please keep stir-frying continuously. Otherwise, the potatoes will be easily burnt on high fire or water shortage conditions, which would seriously affect the taste of the dish.