Stir-Fried Potatoes with Vinegar and Hot Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Potatoes are a relatively new staple crop in the Szechuan region. Cut the potatoes for this stir-fry into threads, and sauté just a few minutes so they're still a bit crunchy. Waxy white potatoes stay firm and hold their shape when cooked. Use a mandoline or food processor fitted with a julienne blade to quickly cut the potatoes. Ingredients:
3 tablespoons rice vinegar |
1 tablespoon dry sherry |
1 1/2 teaspoons sugar |
4 teaspoons low-sodium soy sauce |
1/4 teaspoon salt |
4 cups (1-inch) julienne-cut peeled white potato (about 1 1/2 pounds) |
1 tablespoon peanut oil |
1/3 cup thinly sliced green onions |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, minced |
1 to 2 thai chiles, thinly sliced |
Directions:
1. Combine first 5 ingredients; set aside.
2. Soak potato in cold water 5 minutes. Drain and pat dry.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, garlic, and chiles; stir-fry 30 seconds. Add potato; stir-fry 4 minutes or until crisp-tender. Add vinegar mixture, and stir-fry 1 minute. Serve immediately.
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