Chinese shredded potato, also known as Tudou Si(土豆丝） in Mandarin. It is a delightful and easy-to-make dish that brings the flavors of Sichuan cuisine to your table. The dish consists of very thin strips of potatoes that are stir-fried to perfection. This side dish's simplicity and deliciousness has become a favorite staple food of many Chinese families. Chinese shredded potato can be prepared with various flavors, and the taste can vary depending on the seasonings and cooking methods used.
Jump To
In this post, I will introduce you to the most common hot and sour flavors (酸辣）of Chinese shredded potato, from the essential ingredients to the cooking process that yields that signature crunchy texture. This Sichuan-style Chinese shredded potato dish is known for its bold and complex flavors. It is typically seasoned with a combination of dried red chili peppers, Sichuan peppercorns, garlic, black vinegar, and soy sauce, creating a spicy and numbing flavor profile. Read on!
Key ingredients for authentic flavor
To create this authentic and mouthwatering Chinese shredded potato dish, you'll need the following ingredients:
Cooking oil: Feel free to use an oil with a high smoke point, neutral flavors, and suitability for high-heat cooking, such as peanut or canola oil.
Russet potatoes: While russet potatoes are a type of potato that is commonly used, Yukon Gold potatoes can also be a great choice due to their lower starch content. This helps in achieving that desired al dente texture.
Dried red chili: You can include chili peppers or chili oil in your shredded potato recipe for a spicy kick.
Sichuan peppercorns: These fragrant and slightly numbing peppercorns are a signature ingredient of Sichuan cuisine. You can use the whole peppercorns as it is; no need for grinding. They add a unique flavor and aroma to the dish.
Minced garlic: The fragrance of Fresh garlic cloves adds depth and complexity to this dish.
Light soy sauce: A little bit of light soy sauce adds a savory flavor without overpowering the delicate potato flavor.
Chinese Zhejiang black vinegar(Chinkiang vinegar): This vinegar imparts a slightly sweet and tangy flavor, balancing the dish's richness.
Salt and black pepper: to taste.
Optional ingredients
White vinegar: I used one tablespoon of white vinegar in the blanching water during the blanching time, which can result in firmer, crisper potato after blanching. You can skip this step if you prefer your potato to be softer.
Green onion (cut into 2-inch pieces): Green onions are a flavorful addition to stir-fried dishes. You can also use it as a garnish to add freshness and color after cooking.
Water(optional): Adding water can help prevent the potato from sticking to the wok and drying out. Water can create steam in the wok, helping to cook the potatoes more evenly and quickly.
A pinch of sugar (optional): adds a hint of sweetness to the dish.
Detailed cooking instructions
Peel the potatoes and cut them into thin, julienne-like shreds. You can use a knife or a julienne peeler. Place them in a large bowl of cold water for about 10 minutes to remove excess starch.
Bring a pot of water to boil; add one tablespoon of white vinegar. Add the soaked potato to blanch water for about 30 seconds. Drain with a slotted spoon and pat them dry with paper towels.
Heat the vegetable oil in the wok over high heat. Add the Sichuan peppercorns, minced garlic, and dried red chili peppers. Cook them for about 20 seconds, stirring frequently, until they become fragrant. Be careful not to burn them. Add the shredded potatoes and continue stir-frying for about 2-3 minutes. Sprinkle some water to make sure the potato from drying out. The potatoes should become slightly translucent and turn golden at the edges.
Add in the green onions—Drizzle with light soy sauce, black rice vinegar, and a pinch of sugar over the potatoes. Toss everything together for another 1 or 2 minutes until the potatoes are fully cooked and have absorbed the flavors. Add salt and black pepper to taste. Transfer the Sichuan Chinese shredded potatoes to a serving plate and enjoy!
Pro tips to make the perfect Chinese shredded potato
To make a perfect Chinese shredded potato stir-fry, follow these pro tips:
Prepare Ingredients ahead of time: Have all your ingredients prepped and ready to go before you start cooking. This can save you a lot of time.
Soak the shredded potatoes: After shredding, soak the potato strips in cold water for about 10 minutes. This step is very important; it helps remove extra starch and prevents them from turning brown.
Dry Thoroughly: Drain and pat the shredded potatoes completely dry with paper towels before stir-frying. Wet potatoes can cause splattering and uneven cooking.
Stir Constantly: Use a spatula or wooden spoon to toss and stir the ingredients continuously. Keep the potatoes moving in the wok to make sure they are cooking evenly.
Add soy sauce and black vinegar towards the end, preventing the potatoes from absorbing too much sauce and becoming soggy.
By following these tips, you'll be well on your way to creating a perfect Chinese shredded potato stir-fry with the right flavors and a delightful crunch.
Final thoughts
Chinese shredded potato is a versatile dish that can accompany a wide range of main courses, or you can enjoy it on its own. It is a simple and delicious dish. You can serve it with plain rice or as a unique addition to any Western cuisine or Chinese dishes. Give it a try and savor the authentic taste of Chinese cuisine right at home. Enjoy your Sichuan stir-fried Chinese shredded potato.:)
Sichuan Stir-Fried Chinese Shredded Potato (酸辣土豆丝)
Ingredients
- 2 tablespoons cooking oil
- 2 russet potatoes
- 2 dried red chili
- 2 teaspoons Sichuan peppercorns
- 2 tablespoons minced garlic
- 1 tablespoon light soy sauce
- 1.5 tablespoons Zhejiang black vinegar
- 1 tablespoon white vinegar add to blanching water
- ½ cup green onion cut into 2-inch pieces
- 2 tablespoons water optional
- pinch of sugar optional
- Salt and black pepper to taste
Instructions
- Peel the potatoes and cut them into thin, julienne-like shreds. You can use a knife or a julienne peeler. Place them in a large bowl of cold water for about 10 minutes to remove excess starch.
- Bring a pot of water to boil; add one tablespoon of white vinegar. Add the soaked potato to blanch water for about 30 seconds. Drain with a slotted spoon and pat them dry with paper towels.
- Heat the vegetable oil in the wok over high heat. Add the Sichuan peppercorns, minced garlic, and dried red chili peppers. Cook them for about 20 seconds, stirring frequently, until they become fragrant. Be careful not to burn them.
- Add the shredded potatoes and continue stir-frying for about 2-3 minutes. Sprinkle some water to make sure the potato from drying out. The potatoes should become slightly translucent and turn golden at the edges.
- Add in the green onions—Drizzle with light soy sauce, black rice vinegar, and a pinch of sugar over the potatoes. Toss everything together for another 1or 2 minutes until the potatoes are fully cooked and have absorbed the flavors. Add salt and black pepper to taste.
- Transfer the Sichuan Chinese shredded potatoes to a serving plate and enjoy!
Leave a Reply