Friday, January 21, 2011

Hot and Sour Shredded Potatoes [醋溜土豆]

醋溜土豆 Purple and gold hot and sour shredded potato

Hot and Sour potato has become one of my favorite dish in Sichuan Cuisine. The first time I had the dish was in Washington D.C. with my best friend S and her boyfriend W.

W took over the ordering process which he usually does in a Chinese restaurant. A guy with a fluent tongue in Mandarin and experience in China, we let him take charge. After all, through the S and W I've had many first food experiences - Ethiopian cuisine, Peruvian chicken, Italian Beef sandwich and hot and sour potato.

The dish is simple: thin matchstick size potatoes sauteed with dry red chilies, jalapeño and Sichuan peppercorn (when avaliable.) I really enjoy the dish because it is a far departure from the usual mashed, gratin, fried, or baked potato. I revere in the texture of the potatoes --crunchy, sweet, light and devoid of the starchiness.

Hot and Sour potato is so easy and fast to prepare at home and for pennies versus the average $8/plate price tag in restaurants.

I had some purple potatoes from my mixed bag of red and yellow wax potatoes. I decided to add them for a pop of color.

IMG_4526


Hot and Sour Shredded Potatoes [醋溜土豆]

2-3 potatoes, peeled, sliced into thin matchsticks size
1 teaspoon rice vinegar
1 jalapeño, sliced
red dry chili pepper, amount depends on perference
2-3 cloves of garlic, sliced
olive oil

*1 teaspoon of Sichuan peppers (optional)
**1 tablespoon soy sauce (optional)

Soak the potatoes in salted water for 15 mins, enough water to cover the potatoes. Drain the potatoes very well and heat a pan or wok on meduim heat. Pour enough olive oil to cover the bottom of the pan and toss the garlic, chili peppers and jalapeno for 1 min.

Put in the potatoes and vinager and toss the potato throughly in the pan for 3-5 mins until the potatoes turn opaque.

Serve.

I like to eat the dish cold too so it's a great meal to pack for lunch.

醋溜土豆 Purple and gold hot and sour shredded potato


*If you have Sichuan peppers on hand, stir in the peppers with the oil for 1 min and then take them out before adding any other ingredient.

**A few Chinese chefs told me to add soy sauce but personally I do not add any. The potatoes get a lot of flavor from the salted water bath but may be added depending on your preference.

Shout out to S and W. Miss you guys!

4 comments:

foodhoe said...

ooh that sounds so unusual and is such an interesting way to prepare taters! Easy enough for me too...

Lolia S said...

Potato anything is comfort food. Love the use of different colored potatoes :)

Heavenly Housewife said...

I love those great coloured potatoes. I just finally sourced some here in the UK and can't wait to get started :)
Great starter :)
*kisses* HH

Forager @ The Gourmet Forager said...

I'm so addicted to this dish - often I'll forgo the chilli and just lather on the vinegar! Yum!

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