Stir Fried Potato with Black Vinegar
Discover the bold and tangy flavors of Stir Fried Potato with Black Vinegar, a quick and flavorful side dish inspired by Chinese cuisine. This recipe transforms humble julienned potatoes into a savory masterpiece, perfectly balanced with the smoky heat of dried red chilies, the numbing spice of Sichuan peppercorns, and the tangy zest of black vinegar. Blanching the potatoes ensures a tender yet satisfyingly crisp bite, while aromatics like garlic and scallions elevate every forkful. Ready in just 25 minutes, this dish pairs beautifully with steamed rice or as a vibrant addition to a multi-course meal. Whether you're a fan of wok cooking or seeking a unique way to enjoy potatoes, this recipe is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 400 grams Potatoes
- 3 cloves Garlic
- 2 pieces Dried red chilies
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Black vinegar
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 stalks Scallions
- 500 milliliters Water
Instructions
Peel the potatoes and julienne them into thin matchstick-like strips. Place them in a bowl of cold water to remove excess starch and to prevent them from oxidizing.
Peel and mince the garlic. Chop the dried red chilies into small pieces, and slice the scallions thinly, separating the white and green parts.
Bring 500 milliliters of water to a boil in a pot. Drain the julienned potatoes and blanch them in the boiling water for 1-2 minutes to partially cook them, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the Sichuan peppercorns and dried red chilies, stirring for about 30 seconds until fragrant. Be careful not to burn the spices.
Add the minced garlic and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
Add the blanched potato strips to the wok and stir-fry for about 2-3 minutes, ensuring they are evenly coated with the aromatics.
Season the potatoes with 2 tablespoons of black vinegar, 1 tablespoon of soy sauce, and 0.5 teaspoon of salt. Toss everything together well.
Cook for another 2-3 minutes, stirring frequently, until the potatoes are just tender but still have a slight crunch.
Turn off the heat and sprinkle the green parts of the scallions over the dish as a garnish.
Serve hot as a side dish or a light main course.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 5.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2419 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
