Yu-Shiang Shredded Potatoes, a beloved Sichuan dish, balances sweet, sour, and spicy flavors with crispy, tender potatoes. Here’s a step-by-step guide to recreate this restaurant favorite at home.
Ingredients:
- 2 medium potatoes (about 500g), julienned
- 3-4 dried chilies (sliced), 1 tbsp Sichuan peppercorns
- 2 cloves garlic (minced), 1 tbsp ginger (minced)
- 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp starch
- Oil for stir-frying, sesame oil for finishing
Steps:
1. Prepare the Potatoes: Soak julienned potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry.
2. Make the Sauce: Mix soy sauce, vinegar, sugar, and starch with 2 tbsp water; set aside.
3. Stir-Fry: Heat oil in a wok over medium-high. Add dried chilies and Sichuan peppercorns until fragrant. Toss in potatoes, stir-frying for 3-4 minutes until crispy-tender.
4. Aromatics & Sauce: Add garlic and ginger; stir for 30 seconds. Pour in the sauce, cook until bubbly and coats the potatoes evenly.
5. Finish: Drizzle with sesame oil, toss once, and serve hot with rice.
Tips: For authentic flavor, use rice vinegar and adjust spice levels to taste. Ensure potatoes are dry for crispiness. Enjoy this umami-rich dish that’s quick, versatile, and bursting with flavor!
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