Description
This traditional Chinese dish hailing from the Qingdao province is sour, savory and unique in flavor.
Ingredients
Scale
- 2 large Yukon Gold or Russet potatoes
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3 dry chili peppers, chopped
- 2 teaspoons soy sauce
- 1 1/2 tablespoon chinkiang vinegar or Japanese black vinegar (kurozu)
- 1/2 teaspoon kosher salt
- 1/2 teaspoons sesame oil
- 2 scallions, finely chopped
Instructions
- Peel and julienne the potatoes into 1/8-inch thick sticks.
- Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.
- In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute and add the potatoes.
- Pan fry for 3 minutes and add soy sauce, vinegar and kosher salt.
- Stir well and cook for 1 minute.
- Turn the heat off, add sesame oil, stir and transfer to a bowl or plate.
- Top with chopped scallions and serve.
Notes
Store the leftovers in an airtight storage container. Refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 3.1g
- Sodium: 475mg
- Fat: 8.8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5.7g
- Protein: 8.9g
- Cholesterol: 0mg
