shredded tomatoes and potatoes

How to Make Classic Shredded Potato and Tomato Stir-Fry

Shredded potato and tomato stir-fry is a beloved, simple dish loved for its balance of tangy, savory, and crispy textures. Here’s a step-by-step guide to mastering this home-style favorite.

### Ingredients

- 2 medium potatoes (about 500g), peeled and julienned

- 2 ripe tomatoes, chopped

- 3 garlic cloves, minced

- 1 tbsp cooking oil

- 1 tsp soy sauce

- ½ tsp salt

- ¼ tsp sugar (optional, to balance acidity)

- A pinch of black pepper

- Fresh cilantro (for garnish)

### Instructions

1. Prep the potatoes: Soak julienned potatoes in cold water for 10 minutes to remove excess starch. Drain and pat dry completely—this ensures crispiness.

2. Sauté aromatics: Heat oil in a wok over medium-high heat. Add minced garlic and stir-fry until fragrant (about 30 seconds).

3. Cook potatoes: Add drained potatoes to the wok. Stir-fry for 5–7 minutes until they turn golden and slightly crispy. Avoid overcrowding the wok; cook in batches if needed.

4. Add tomatoes: Toss in chopped tomatoes and cook for 3–4 minutes until they soften and release juices, forming a light sauce.

5. Season: Drizzle in soy sauce, add salt, sugar, and black pepper. Stir well to combine. Cook for 1 more minute to let flavors meld.

6. Serve: Garnish with fresh cilantro. Enjoy hot with steamed rice or as a side dish!

This dish is versatile—add chili flakes for heat or scrambled eggs for extra protein. Its simplicity and vibrant flavors make it a staple in everyday cooking.