Chinese Spicy Sour Potatoes
Chinese Spicy Sour Potatoes
Chinese Spicy Sour Potatoes. A delicious shredded potato dish with a spicy, salty, vinegar flavours that hits the spot! Easy to make with minimal ingredients! This is also vegan.
INGREDIENTS
- 2.67 small-medium russet potatoes peeled
- 0.22 cup green onion sliced into 1 inch pieces
- 0.67 red chilli sliced (omit if you prefer no spice)
- 0.67 tbsp garlic minced
- 0.67 tbsp vegetable oil or any neutral oil
- 0.67 tbsp regular soy sauce
- 0.67 tsp sesame oil
- 0.33 tsp white granulated sugar
- 0.67 tsp salt
- 2.67 tsp white vinegar or sub with Chinese black vinegar, rice vinegar or apple cider vinegar
- 2.67 small-medium russet potatoes peeled
- 0.22 cup green onion sliced into 1 inch pieces
- 0.67 red chilli sliced (omit if you prefer no spice)
- 0.67 tbsp garlic minced
- 0.67 tbsp vegetable oil or any neutral oil
- 0.67 tbsp regular soy sauce
- 0.67 tsp sesame oil
- 0.33 tsp white granulated sugar
- 0.67 tsp salt
- 2.67 tsp white vinegar or sub with Chinese black vinegar, rice vinegar or apple cider vinegar
INSTRUCTIONS
- Slice peeled potatoes into thin slices at ½-cm wide to ensure a quicker cooking process. Tip: if you have a mandolin slicer, carefully use that for a quicker preparation. Soak potato slices in cold water for a couple of minutes and strain the excess starch. Shake out as much excess water as possible and dry the potatoes with a clean paper towels.
- Heat vegetable oil in a large pan on medium-high heat. Then fry garlic and red chilli. Tip: turn on the stove and avoid inhaling the red chilis as they can cause you to cough uncontrollably.
- Add shredded potatoes and toss with aromatics.
- Season with salt, regular soy sauce, sugar, and sesame oil. Mix well. Cook for 6-8 minutes until potatoes are tender to taste. Be careful not to overcook them or they will soften and loose their crispness.
- Finally add green onions and white vinegar. Toss again and serve hot to enjoy!
- Slice peeled potatoes into thin slices at ½-cm wide to ensure a quicker cooking process. Tip: if you have a mandolin slicer, carefully use that for a quicker preparation. Soak potato slices in cold water for a couple of minutes and strain the excess starch. Shake out as much excess water as possible and dry the potatoes with a clean paper towels.
- Heat vegetable oil in a large pan on medium-high heat. Then fry garlic and red chilli. Tip: turn on the stove and avoid inhaling the red chilis as they can cause you to cough uncontrollably.
- Add shredded potatoes and toss with aromatics.
- Season with salt, regular soy sauce, sugar, and sesame oil. Mix well. Cook for 6-8 minutes until potatoes are tender to taste. Be careful not to overcook them or they will soften and loose their crispness.
- Finally add green onions and white vinegar. Toss again and serve hot to enjoy!
NUTRITION
Calories: 147kcal
Carbohydrates: 27g
Protein: 4g
Fat: 3g
Saturated Fat: 1g
Sodium: 564mg
Potassium: 638mg
Fiber: 2g
Sugar: 2g
Vitamin A: 128IU
Vitamin C: 20mg
Calcium: 25mg
Iron: 1mg
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