Qingjiao Chao Tudousi (Chinese Stir-Fried Chilies and Potatoes)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Early in the day, bring water and salt to a boil in a saucepan.
  • Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
  • When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
  • Heat a wok over high heat until you see the heat rise from the surface.
  • Add the oil, swirling to coat the wok and heat the oil.
  • Add the potato and chili and stir fry until coated with oil.
  • Add the vinegar and salt, and stir fry until the liquid has evaporated.
  • Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.
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