Prep 10 mins
Cook 15 mins
From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.
- 600 g large potatoes (1 lb 5oz)
- 3 tablespoons peanut oil
- 2 tablespoons chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sea salt
- 1⁄2 teaspoon chili flakes
- 1 small coriander leaves, to garnish (cilantro)
- Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
- Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.
My kids love this dish. When my daughter went to pre-school in China, she would always come home delighted when they had 'strip potatoes'.