Spicy shredded potatoes (Qiang Chao Tu Si) is a beloved Chinese stir-fry, celebrated for its crispy texture, tangy flavor, and aromatic spices. Here’s a simple guide to mastering this dish at home.
Ingredients: 2 medium potatoes (peeled and julienned), 2-3 dried chili peppers (sliced), 1 tbsp Sichuan peppercorns (optional), 3 garlic cloves (minced), 1 tbsp vinegar, 1 tbsp soy sauce, 1 tsp sugar, 2 tbsp cooking oil, and salt to taste.
Steps:
1. Prep the potatoes: Soak shredded potatoes in cold water for 10 minutes to remove excess starch, then drain and pat dry. This ensures crispiness.
2. Heat the wok: Add oil over high heat until shimmering. Toss in dried chilies and Sichuan peppercorns (if using), stir-frying briefly until fragrant. Be careful not to burn them.
3. Stir-fry the potatoes: Add the shredded potatoes, stir-frying vigorously for 2–3 minutes until they soften slightly. Reduce heat to medium and cook for another 3–4 minutes until edges turn golden.
4. Season: Add minced garlic, soy sauce, vinegar, sugar, and a pinch of salt. Stir quickly to evenly coat the potatoes. Cook for 1 more minute until the sauce caramelizes slightly.
Serve hot as a side dish or with steamed rice. The key is high heat and quick cooking to retain the potatoes’ crunch. Enjoy this zesty, flavorful classic!
cucumber salmon"
Dry ridge"
Taro Simi burning fairy grass"
Korean"
Chili fried meat"
Spuded potatoes"
stir-fried shredded potatoes"
Cheesefish"
Autumn mashed egg rolls"
It's an original chili roll"
Red bean rolls"
Korean flower cake"
Cream eggs"
Spuded potatoes"
Spuded potatoes"