dry stir-fry shredded potatoes

How to Make Crispy Stir-Fried Shredded Potatoes (Gan Bian Tu Si)

Crispy, spicy, and savory, gan bian tu si (dry-braised shredded potatoes) is a beloved Sichuan dish. Here’s a simple guide to mastering it at home.

Ingredients: 2 medium potatoes (peeled and julienned), 2-3 dried chili peppers (sliced), 1 tbsp Sichuan peppercorns, 3 cloves garlic (minced), 1 tbsp light soy sauce, ½ tsp dark soy sauce (for color), 1 tsp sugar, 2 tbsp cooking oil, and a pinch of salt.

Steps:

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

2. Heat oil: In a wok or skillet, heat oil over medium-low. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant (about 30 seconds). Remove half the chilies if you prefer milder heat.

3. Stir-fry potatoes: Increase heat to high. Add potatoes, stir-frying for 5-7 minutes until edges turn golden and crispy. Avoid overcrowding the wok; cook in batches if needed.

4. Season: Add garlic, stir-fry for 10 seconds. Pour in light and dark soy sauce, sugar, and salt. Toss quickly to coat evenly.

5. Finish: Cook for 1 more minute until potatoes are tender yet crisp. Serve hot with rice.

Tips: For extra flavor, blanch potatoes in boiling water for 1 minute before stir-frying. Adjust spice levels by varying the chilies. Enjoy this addictive dish as a side or snack!