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This is a potato dish I learned to make while living in Beijing. Initially I couldn't figure out what I was eating and was so surprised to learn it was potato. It's a delight to be able to recreate this in my own kitchen now. Buttery tasting (yet almost completely fat free) potato sticks are soaked in vinegar to soften then briefly tossed on high heat with chilis (or green peppers) and garlic for a deliciously tender finish that brings a unique twist to this familiar root vegetable. Make as much or as little as you - adjust amounts to be appropriate for your pan size and family size. About a 3:1 ratio on potatoes:peppers. Garlic and salt to taste. The soaking solution will also be proportionate, but again about 1 cup water to 1/4 cup vinegar, or 4:1 ratio water:vinegar. *Note: Use a pepper that you like the taste of - I like the long curly green ones sold at asian markets. If you want it spicier, use a spicier pepper. If you don't like spicy, use green bell pepper.
Units: US | Metric
Serving Size: 1 (550 g)
Servings Per Recipe: 4