dinner · vegan · vegetarian · dairy-free · gluten-free
Hot and sour shredded potatoes
Crunchy julienned potatoes stir-fried fast with vinegar, dried chilies and Sichuan pepper.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rinse potato shreds in several changes of water until clear; drain well.
-
2
Heat oil, fry Sichuan peppercorns and chilies until fragrant.
-
3
Add garlic, then the potatoes, and stir-fry over high heat 2 minutes.
-
4
Add green pepper, half the vinegar, salt and sugar and toss until just tender but crunchy.
-
5
Splash in the remaining vinegar, add scallions and serve.
