Stir Fried Potato With Black Vinegar Recipes

CHINESE POTATO STIR-FRY (酸辣土豆丝)

Chinese potato stir-fry (酸辣土豆丝) image

Crunchy, thin strips flavoured with tangy spices, Chinese potato stir-fry shows you an exciting way to prepare potatoes.

Provided by Wei Guo

Time 13m

Number Of Ingredients 8

Ingredients

1 tbsp cooking oil
450 g potato (about 2 medium-sized potatoes )
3 dried chilli (deseeded)
1/2 tsp Sichuan peppercorns
2 fresh chilli (sliced)
3 cloves garlic (sliced)
1 tsp black rice vinegar
1/4 tsp salt (or to taste)

Steps:

Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
Rinse the potato strips under tap water to remove excess starch. Drain them very well.
Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
Add black rice vinegar and salt . Give everything a quick stir then dish out.
Serve it warm with rice, along with other meat/vegetable savoury dishes.

Nutrition Facts : ServingSize 1 serving, Calories 239 kcal

STIR-FRIED POTATO WITH BLACK VINEGAR

Stir-Fried Potato With Black Vinegar image

From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.

Provided by currybunny

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

600 g large potatoes (1 lb 5oz)
3 tablespoons peanut oil
2 tablespoons chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon sea salt
1/2 teaspoon chili flakes
1 small coriander leaves, to garnish (cilantro)

Steps:

Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.

Nutrition Facts : Calories 208.7, Fat 10.3, SaturatedFat 1.8, Sodium 847.3, Carbohydrate 26.6, Fiber 3.5, Sugar 1.3, Protein 3.5

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