Stir Fried Potato with Black Vinegar

Discover the bold and tangy flavors of Stir Fried Potato with Black Vinegar, a quick and flavorful side dish inspired by Chinese cuisine. This recipe transforms humble julienned potatoes into a savory masterpiece, perfectly balanced with the smoky heat of dried red chilies, the numbing spice of Sichuan peppercorns, and the tangy zest of black vinegar. Blanching the potatoes ensures a tender yet satisfyingly crisp bite, while aromatics like garlic and scallions elevate every forkful. Ready in just 25 minutes, this dish pairs beautifully with steamed rice or as a vibrant addition to a multi-course meal. Whether you're a fan of wok cooking or seeking a unique way to enjoy potatoes, this recipe is sure to captivate your taste buds.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 400 grams Potatoes
• 3 cloves Garlic
• 2 pieces Dried red chilies
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons Black vinegar
• 1 tablespoon Soy sauce
• 0.5 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 stalks Scallions
• 500 milliliters Water

Directions

Step 1

Peel the potatoes and julienne them into thin matchstick-like strips. Place them in a bowl of cold water to remove excess starch and to prevent them from oxidizing.

Step 2

Peel and mince the garlic. Chop the dried red chilies into small pieces, and slice the scallions thinly, separating the white and green parts.

Step 3

Bring 500 milliliters of water to a boil in a pot. Drain the julienned potatoes and blanch them in the boiling water for 1-2 minutes to partially cook them, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 4

Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil.

Step 5

Once the oil is hot, add the Sichuan peppercorns and dried red chilies, stirring for about 30 seconds until fragrant. Be careful not to burn the spices.

Step 6

Add the minced garlic and the white parts of the scallions. Stir-fry for another 30 seconds until aromatic.

Step 7

Add the blanched potato strips to the wok and stir-fry for about 2-3 minutes, ensuring they are evenly coated with the aromatics.

Step 8

Season the potatoes with 2 tablespoons of black vinegar, 1 tablespoon of soy sauce, and 0.5 teaspoon of salt. Toss everything together well.

Step 9

Cook for another 2-3 minutes, stirring frequently, until the potatoes are just tender but still have a slight crunch.

Step 10

Turn off the heat and sprinkle the green parts of the scallions over the dish as a garnish.

Step 11

Serve hot as a side dish or a light main course.

Nutrition Facts

Serving size	(1028.8g)

Amount per serving	% Daily Value*
Calories	660.8

Total Fat 27.2g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 1967.6mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 11.5g	0%
Total Sugars 5.8g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 148.2mg	0%
Iron 6.2mg	0%
Potassium 2418.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 8.0%

Carbs: 56.4%