Stir-Fried Potato With Black Vinegar

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.