This is a new dish in my family for my past 3 years and kids will constantly remind me to prepare the dish.. They will always think of this dish when they saw potatoes in the supermarket.
Unlike my other recipes, it is not a family recipe that my late mum cooked, neither it is a dish that I ate when I stayed in China. It is a dish introduced by my nephew’s wife who hails from Shangxi.. When we dined at her home, she and her mum cooked the dish at separate occasions （as in the picture above), both my kids and my wife are very impressed with the dish. It is CRUNCHY and delicious .. Since then, it is a rather common dish in my dinner table.
Well, this is not a dish from nowhere. It is a common household dish in Shangdong and Shangxi, China. Potatoes were shredded and stir fry very simply with vinegar and some chilli ..
Look at the picture above, the images definitely look much better than the one I cooked.. I know the reason, because the shredded potatoes are very long. Unsure if it is because the potatoes are huge but I knew that they have used hand to manually slice but I have used a shredder. Even my nephew’s wife insisted to be manually cut but you all should know that I am a lazy man, I use the shredder and therefore it is much shorter. I will leave this to readers who have the patience to manually slice the potatoes.
Did i say that the potatoes are crunchy? Yes, I did and that is what make the dish delicious.. You need patience. Potatoes can become crunchy if you soak the shredded potatoes, constantly changing water to get rid of the starches.
Initially, the water will be very milky and if you do not throw away the water and let it precipitated, what you get is the potatoes starches that you used to make cookies or making the soup sticky. Potatoes, without these starches will be a crunchy fruit. You ought to try this to understand what I am trying to say..
As for the vinegar, it can either be white or black vinegar and personally I preferred black vinegar for the fragrance. If not because of the kids, I will definitely put lots of chilli and that is what I ate at my nephew’s house. But do not ask me why my potatoes is so whitish, I have tried many time and most are white and not yellowish. I believed it is due to the species of potatoes used.
WHAT IS REQUIRED
Servings: 3-4 adults servings
- 2 big potatoes
- 1 sprig of Chinese celery or spring onion or coriander
- 2 tablespoons of white or black vinegar
- 3-4 bird eye chilli
- 2 cloves of garlics， minced
- Pinches of salt
- Chicken stock powder to taste
STEPS OF PREPARATION
- Cut the chilli, minced the garlic and chopped the Chinese celery or spring onion until fine. Set aside.
- Peel the potatoes and shred until fine stripes. Soaked in water for 15 minutes. Change water and repeat the same procedures for another 2 times until the water is clear. Drained and set aside.
- In a wok, sauté the minced garlic using 1 tablespoon of oil until fragrant. Add the shredded potatoes, quick stir fry for about 3-4 minutes, add the chopped chilli and Chinese celery/spring onion, followed by vinegar and seasonings. Stir fry for another 1 minute and the dish is done. Sprinkle with additional chopped spring onion if desired.
This recipe was published before in the Y3K magazine October 2015 edition. Don’t doubt the deliciousness of this dish, just adjust the spiciness and tanginess of the dish and I am absolutely sure that kids will like this vegetable dish. Lastly, I admitted defeat in the shredding the potatoes. I do not think I can get such long potatoes even I sliced manually. May be readers can do the recipe proud by sliced into long stripes like in the internet picture above?
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