Chinese Shredded Potato Stir Fry

Watch how to make it here

Recipe begins at 0:28

We have all tried potatoes baked, mashed, and fried, but what about stir-fried? From start to finish, this Chinese Shredded Potato Stir Fry will be ready in 15 minutes and goes perfectly with rice. 

A few notes

  1. For any leftovers, store in an airtight container up to 2 days. This texture and taste will grow tired past the 2 day period. 
  2. You can use any potatoes but I find that Russet potatoes is best for this dish. It is crispier than other potatoes and holds well together after it is julienned. 
  3. The quickest and most efficient way to julienne potatoes is to use a peeler. The Kiwi brand peeler is affordable and does the job well. 
  4. The chili oil is optional but highly recommended. Lao Gan Ma is the best store-bought chili oil if you are running short on time for a homemade version. 
  5. If you don’t have access to Chinese Black Vinegar, white distilled vinegar can serve as a substitute. 

This Chinese shredded potato stir fry is: 

Vegan

Salty

Savory

Sour

Crunchy

Chewy

& SO Delicious! 

Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.

Chinese Shredded Potato Stir Fry

October 17, 2020
: 3
: 5 min
: 5 min
: 10 min
: Easy

By:

Ingredients
  • 1 Russet Potato (peeled and shredded)
  • 1 carrot (peeled and shredded)
  • 1 red bell pepper (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp Chinese (Chinkiang) Black Vinegar
  • 1 tbsp salt
  • 1 tbsp chili oil
  • 1 tbsp sesame oil
Directions
  • Step 1 Begin with preparing the potatoes, carrots, and red bell pepper.
  • Step 2 In a non-stick pan, heat up 1 tbsp oil and the bell peppers. After a couple minutes, add the carrots, potatoes, vinegar, salt, chili oil. Stir this well and allow it to fry for 5-7 minutes.
  • Step 3 Serve immediately and enjoy with rice.



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