Main ingredients
potatogreen bell pepperred bell peppergreen oniongarlicchili oildried small red chili peppersdoubanjiangseasoned soy sauceoyster saucevinegar
Lee Yeon-bok's Spicy Shredded Potato Stir-fry
A Chinese-style shredded potato stir-fry where potatoes are soaked in vinegar water to enhance crunchiness, then stir-fried with chili oil and doubanjiang for a spicy kick.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking potato strips in vinegar water not only removes starch but also firms up the tissue, resulting in a crunchier texture.
- Blanching the potato strips for exactly 20 seconds in boiling water followed by an immediate cold water rinse is key to keeping them crunchy and not mushy.
- Add sugar at the very end just before turning off the heat to prevent it from burning; toss lightly to combine.
Recommended for
- Those looking for a different and spicy Chinese-style twist on the usual potato stir-fry.
- Anyone wanting to make perfectly crunchy, non-mushy shredded potato stir-fry.
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