Kim Dae-seok's Boiled Potato Strips Stir-fry
A chewy potato strips stir-fry with reduced crumbling, achieved through brief soaking in salt water and blanching
Ingredients needed 3 servings
Recipe
Cooking tips
- Cut the potato strips to an even thickness so they cook uniformly when blanching and stir-frying.
- Soaking briefly in salt water and lightly blanching reduces cooking time in the pan and minimizes breakage.
- Make sure to thoroughly remove moisture from the blanched potato strips before stir-frying to prevent oil splattering.
Recommended for
- Those who have been frustrated by sticky, clumpy potato strips or ones that stick to the bottom of the pan.
- Those who want to achieve restaurant-quality, perfectly firm and chewy-crisp potato strips with no crumbling.
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