Hot and Sour Shredded Potato Stir-Fry

Historical Context of Potatoes in China

Potatoes found their way into China via multiple trade routes, where they were eventually embraced and adapted into local cooking. In many parts of the country, particularly in the southwest, they’re treated more like a crisp vegetable rather than a heavy starch. This approach led to iconic dishes where shredded potatoes are quickly stir-fried, resulting in bright, crunchy textures that pair well with bold seasonings.

Why Use Low-Starch Potatoes?

Red-skinned or other low-starch potatoes are ideal because they maintain a pleasantly firm bite. High-starch types tend to soften too much or become sticky, which can hamper the distinct crisp-tender mouthfeel prized in this recipe.

Ingredients (2–3 servings)

  • 400 g potatoes, shredded (red-skinned or another low-starch variety)
  • 2 tbsp white vinegar (for blanching water)
  • 2.5 tbsp cooking oil
  • 1/2 tbsp Sichuan peppercorns
  • 2 carrots, thinly julienned
  • 2 spring onions (scallions), whites and greens separated
  • 2 garlic cloves, sliced
  • 1 small piece ginger, cut into matchsticks
  • 4 dried chilies
  • Salt, to taste
  • 1 tsp sugar
  • 1.5 tbsp Chinese aged black vinegar
  • 1 tsp soy sauce (optional)
  • 1/4 tsp MSG
  • (Optional) A pinch of extra chili flakes or ground Sichuan pepper for more heat

Cooking Steps

  1. Prepare the Potatoes

    • Peel and shred them into thin matchsticks.

  2. Blanch in Acidic Water

    • Bring a pot of water to a gentle simmer and add 2 tablespoons of white vinegar.
    • Drop in the shredded potatoes for about 20 seconds, then quickly drain.
    • This brief blanch sets the crisp texture and washes away excess starch.

  3. Dry the Potatoes

    • Allow them to sit in a sieve or on paper towels so they’re not dripping with moisture when stir-fried.

  4. Infuse the Oil

    • Heat 2.5 tablespoons of oil in a wok over medium heat.
    • Add the Sichuan peppercorns right at the start, letting them slowly release flavor.
    • Before they burn, tilt the wok and remove them if you prefer not to have whole peppercorns in the final dish.

  5. Stir-Fry Aromatics

    • Turn the heat to high.
    • Add the spring onion whites, ginger, garlic, and dried chilies.
    • Stir for a few seconds until everything is fragrant.

  6. Add Potatoes and Carrots

    • Toss in the drained potato shreds and julienned carrots.
    • Stir-fry briskly so the potatoes don’t stick and develop a gummy texture.

  7. Season

    • Sprinkle in salt to taste and 1 teaspoon sugar.
    • Continue cooking for about 1–2 minutes, keeping the heat high.

  8. Finish with Black Vinegar

    • Drizzle in 1.5 tablespoons of Chinese aged black vinegar.
    • Add the green parts of the spring onions.
    • Stir for another 30 seconds or until the vinegar’s sharpness mellows slightly.

  9. Serve

    • Taste and adjust seasoning if needed.
    • Plate immediately to preserve the crisp texture. Enjoy as a side dish alongside meats or soups.

About Chinese Aged Black Vinegar

Chinese black vinegar, especially varieties from Zhenjiang, has a deeper, more complex flavor than lighter vinegars. Its mild sweetness and smoky aroma help balance the tangy and spicy elements in this dish. Although white vinegar can be used in a pinch, aged black vinegar offers a layered taste that many cooks find indispensable for that authentic hot-and-sour profile.