Tu Dou Si Chinese Style Potatoes Recipes
TU DOU SI (CHINESE STYLE POTATOES)
This is a potato dish I learned to make while living in Beijing. Initially I couldn't figure out what I was eating and was so surprised to learn it was potato. It's a delight to be able to recreate this in my own kitchen now. Buttery tasting (yet almost completely fat free) potato sticks are soaked in vinegar to soften then briefly tossed on high heat with chilis (or green peppers) and garlic for a deliciously tender finish that brings a unique twist to this familiar root vegetable. Make as much or as little as you - adjust amounts to be appropriate for your pan size and family size. About a 3:1 ratio on potatoes:peppers. Garlic and salt to taste. The soaking solution will also be proportionate, but again about 1 cup water to 1/4 cup vinegar, or 4:1 ratio water:vinegar. *Note: Use a pepper that you like the taste of - I like the long curly green ones sold at asian markets. If you want it spicier, use a spicier pepper. If you don't like spicy, use green bell pepper.
Provided by WhippinitUp
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare potatoes then put in a bowl to soak. Fill bowl 3/4 way full until you can see the water coming up and fill the remainder with vinegar. Soak for at least 20 minutes. Turn the potatoes once or twice so that liquid gets on all of them.
- Drain potatoes. Heat oil on highest heat possible on your stove. Once it's VERY hot (either oil smokes a bit or sizzles when a drop of water touches it), then drop in potatoes.
- Immediately start to toss potatoes and get them coated. Toss in peppers and garlic. Sprinkle with extra tablespoon of vinegar and salt and keep tossing a few seconds. Take a piece and taste it - adjust salt or splash in a tad bit more vinegar, but I don't recommend too much more of either of these.
- Toss on high heat no longer than 2-3 minutes. If the potatoes start to feel soft or start to glue together - take off heat immediately, they are overcooking.
- Result should be a tender potato dish with a delicious buttery texture and faintly spicy kick to it. The potatoes will be tender yet not soft and mushy, a result of soaking them in vinegar. If they are crispy or crunchy at all, they either were not cut thinly enough or were not soaked long enough or with enough vinegar.
Nutrition Facts : Calories 277.5, Fat 7.1, SaturatedFat 1, Sodium 606.4, Carbohydrate 49.4, Fiber 6.2, Sugar 3.2, Protein 6
QINGJIAO CHAO TUDOUSI (CHINESE STIR-FRIED CHILIES AND POTATOES)
A standard vegetable dish in Lanzhou, Gansu, China. I've often enjoyed this dish in restaurants. This is my best guess at how to make it. Input welcome. Both the potatoes and chilies should still be firm when it is done. I've made the mistake of overcooking it and ending up with potato and chili hash. Tastes good that way, too, but not at all the authentic Chinese dish.
Provided by Kate S.
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Early in the day, bring water and salt to a boil in a saucepan.
- Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
- When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
- Heat a wok over high heat until you see the heat rise from the surface.
- Add the oil, swirling to coat the wok and heat the oil.
- Add the potato and chili and stir fry until coated with oil.
- Add the vinegar and salt, and stir fry until the liquid has evaporated.
- Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.
Nutrition Facts : Calories 199.6, Fat 10.3, SaturatedFat 1.8, Sodium 1187.7, Carbohydrate 25.2, Fiber 3.4, Sugar 3.8, Protein 3.4
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