Modu Recipes

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.

🙋 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

Ingredients needed 🛒2 servings

  • 2 potatoes (about 600g)
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 green onion
  • 3-4 cloves garlic
  • 3 tbsp chili oil
  • 2 tbsp cooking oil
  • 1 dried small red chili pepper
  • 1/2 tbsp doubanjiang
  • 2 tbsp seasoned soy sauce (Chinese-style soy sauce)
  • 1 tbsp oyster sauce
  • 1/2 tbsp sugar
  • a pinch of ground black pepper
  • 1-2 tbsp vinegar

Recipe 🍳

  1. Peel the potatoes and cut them into thin, even strips. Cut the green bell pepper and red bell pepper into similar-sized strips. Finely chop the green onion and mince the garlic.
  2. Soak the shredded potatoes in enough water with 1-2 tbsp of vinegar to remove starch, then lightly rinse under cold water and drain in a colander.
  3. Blanch the drained potato strips in boiling water for exactly 20 seconds, then immediately rinse with cold water to stop cooking and drain well.
  4. In a cold pan, add 3 tbsp of chili oil and the crushed dried small red chili pepper. Slowly heat over low heat to infuse the oil, then add the chopped green onion and garlic, stir-frying until fragrant.
  5. When the onion and garlic are aromatic, add 1/2 tbsp doubanjiang, 2 tbsp seasoned soy sauce, and 1 tbsp oyster sauce. Let the sauce come to a boil. If the pan looks dry, add 2 tbsp of cooking oil.
  6. Once the sauce is boiling, add the blanched potato strips, sliced green bell pepper, and red bell pepper. Stir-fry quickly over high heat until everything is well coated.
  7. When the seasonings are evenly mixed, add 1/2 tbsp sugar and a pinch of ground black pepper. Toss quickly once more and remove from heat.
  1. Cut potatoes and vegetables into uniform strips.
  2. Soak potato strips in vinegar water to remove starch, then blanch in boiling water for 20 seconds and rinse in cold water.
  3. In a pan, stir-fry chili oil, dried chili, green onion, and garlic, then add doubanjiang, soy sauce, and oyster sauce to make a sauce.
  4. Add potato strips and bell peppers, stir-fry, then finish with sugar and black pepper quickly.

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.

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