Chinese Hot And Sour Shredded Potato

Chinese Hot And Sour Shredded Potato Recipe

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About Chinese Hot And Sour Shredded Potato Recipe:

A hot sour and slightly salty potato stir fry with a crunchy texture. Like the stir-fried tomatoes and eggs, spicy and sour shredded potato is also a simple and popular home-style dish. Different from french fries, roasted potatoes, or mushy potato stew, the potato in this dish has a crunchy texture and is not greasy. After cutting the potato into thin slices, the potato on Chinese dining tables is mostly mixed with savory vegetable dishes and served with rice. 

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  • 12 Ingredients
Adjust Servings :

Ingredients for Chinese Hot And Sour Shredded Potato Recipe

  • 400 gram Potato shredded
  • 2.50 tablespoon Oil
  • 1/2 tablespoon Sichuan peppercorns
  • 2 Garlic sliced cloves
  • 3 piece Ginger shredded
  • 1 piece Red bell pepper shredded
  • 4 Dry hot chillies slit
  • 2 Spring onions diced white parts
  • 1/2 As required Salt tsp
  • 1/2 As required Sugar tsp
  • 1.50 tablespoon Chinese Black Vinegar
  • 2 piece Spring onions, green part cut short stalks
  • 37g Fat(15.33%)
  • 19g Protein(7.76%)
  • 147g Carbs(60.24%)
  • 39g Fiber(15.97%)
  • Other(0.71%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Chinese Hot And Sour Shredded Potato Recipe


Cut 400 gms potato into long thin shreds using a knife or electric shredder.


Soak them in a bowl of water with 2 tbsp white vinegar.


Let it soak for 20 minutes. Then drain the water and leave them in the sieve for the excess water to drip

step 4


Heat a wok and add 2 ½ tbsp oil, add ½ tbsp Sichuan peppercorns while the oil is still cold. Fry for a minute. Do not let the peppercorns turn black. Then remove the peppercorns from the wok.

step 5


To the hot oil in the wok, add 2 sliced garlic cloves, 3 pieces of ginger shredded, 1 piece of red bell pepper shredded, 4 dry hot chillies, diced white parts of 2 spring onions. Stir for a few seconds.

step 6


Then add 400 gms shredded potato and toss quickly to ensure that the oil coats the surface of the shredded potato. Stir for 1 ½ minute.

step 7


Add ½ tsp salt to taste and ½ tsp sugar to taste.

step 8


Continue to stir and add 1 ½ tbsp Chinese black vinegar and the green part of 2 spring onions.

step 9


Keep stirring and mixing the ingredients till the potato shreds turn soft. Turn off the heat and serve on a plate.