Vinegared potato shreds

Vinegared potato shreds

The Real Food of China
Leanne Kitchen

We first ate potatoes cooked this way in Beijing years ago and back then we were convinced they were raw — crunchy potatoes are somewhat counterintuitive — but they weren’t, as we soon discovered. The secret here is to soak the shreds to remove some of the starch, and then to lightly cook the potato in a wok. You can serve them hot or cold but, either way, be warned — they are incredibly addictive.


Quantity Ingredient
2 teaspoons salt
500g waxy or all-purpose potatoes, peeled, such as desiree
2 1/2 tablespoons clear rice vinegar
1 tablespoon light soy sauce
2 teaspoons sugar
2 teaspoons Sichuan pepper oil, or to taste
60ml vegetable oil
6 small dried red chillies
2 garlic cloves, finely chopped
2 spring onions, finely shredded, white part only


  1. Combine 1 litre cold water and the salt in a large bowl and stir to dissolve the salt. Using a large, sharp knife, cut the potatoes into even slices about 2 mm thick. Stack the slices on top of each other, then cut the potato slices into 2 mm thick matchsticks, placing the potatoes in the salted water as you cut them. Leave the potatoes to soak for 15 minutes to get rid of some of the starch, then tip into a colander and rinse well. Shake the excess water from the potatoes, then place on a tea towel, loosely roll the towel up and gently squeeze to get rid of the excess water.
  2. Put the vinegar, soy sauce, sugar and pepper oil in a large bowl and stir to combine well. Set aside.
  3. Heat the vegetable oil in a wok over a medium heat, then add the chillies and garlic and stir-fry for 30 seconds. Add the potatoes and stir-fry for about 3 minutes, or until the potatoes no longer look raw but are still crunchy (the potatoes will change colour only slightly). Remove with a slotted spoon and place in the bowl with the vinegar mixture. Add the spring onions and toss to coat well. Transfer to a platter and serve hot or at room temperature.
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