Szechuan style shredded potato
Prep time
Cook time
Total time
Serves: 2
  • 1 potato, peeled and shredded, rinse under running water, then soak under cold water
  • 3-4 dried chili pepper, cut into small pieces
  • a pinch of Szechuan Peppercorn
  • a pinch of chopped green onion
  • ¼ cup oil
  • ¼ teaspoon salt
  • ½ tablespoon soy sauce
  • ½ tablespoon rice vinegar
  1. Bring a medium pot of water to boil, drain the potato preciously soaked under water.
  2. Boil the shredded potato for about 1 minute, stir occasionally, drain well and set aside.
  3. Heat a pan over high heat, add cold oil and toss in the Szechuan peppercorn and dried chili pepper, saute 2-3 minutes or until fragrant.
  4. Carefully add the potato to the pan, stir-fry for about 1 minute, add green onion, salt, soy sauce and rice vinegar, keep stir-frying for another 2-3 minutes, making sure the seasonings are spread evenly.
  5. Remove from heat, transfer to a plate and serve.
Rinse the shredded potato under running cold water helps to wash off the starch on the surface.
Soak the potato under cold water helps to 1) keep them from oxidizing, 2) keeps the potato stay crispy.
Boil the potato with hot water first will reduce the time for stir-frying.

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Recipe by Spice the Plate at