Cooking Instructions
- Rinse the potato strips under cold water until the water runs clear. Drain thoroughly and pat away excess surface moisture
- Heat vegetable oil in a wok or skillet over high heat.
- Add garlic and dried chilies and stir-fry for 10-15 seconds until fragrant.
- Add the potato strips and stir-fry for approximately 2-3 minutes, until cooked through but still crisp-tender. Check a strip and continue cooking if necessary.
- Add rice vinegar, soy sauce, and salt. Toss quickly to combine.
- Remove from heat and garnish with spring onion. Serve immediately.
Nutrition
Notes
• Cut the potatoes into thin, evenly sized matchsticks. Avoid a fine grater, which produces pieces that cook and break down differently.
• Rinse away excess surface starch to help keep the strips separate during stir-frying.
• Drain thoroughly before adding the potatoes to the hot oil. Excess water causes splattering and cools the pan.
• Prepare all seasonings before heating the wok. The garlic and chilies cook in seconds, so the potatoes should be ready to add.
• Keep the garlic and chilies moving and add the potatoes promptly once fragrant. Do not let the aromatics burn.
• Adjust the dried chilies and vinegar to your preference. Aim for cooked potatoes with a firm bite rather than a soft, floury texture.