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Stir-Fried Potatoes with Vinegar and Hot Peppers

Yield 4 servings (serving size: 1 cup)
Potatoes are a relatively new staple crop in the Szechuan region. Cut the potatoes for this stir-fry into threads, and sauté just a few minutes so they're still a bit crunchy. Waxy white potatoes stay firm and hold their shape when cooked. Use a mandoline or food processor fitted with a julienne blade to quickly cut the potatoes.

Ingredients

  • 3 tablespoons rice vinegar
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons sugar
  • 4 teaspoons low-sodium soy sauce
  • 1/4 teaspoon salt
  • 4 cups (1-inch) julienne-cut peeled white potato (about 1 1/2 pounds)
  • 1 tablespoon peanut oil
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 to 2 Thai chiles, thinly sliced

Nutrition Information

  • calories 207
  • caloriesfromfat 16 %
  • fat 3.6 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 1.2 g
  • protein 3.8 g
  • carbohydrate 40.3 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 336 mg
  • calcium 13 mg

How to Make It

  1. Combine first 5 ingredients; set aside.

  2. Soak potato in cold water 5 minutes. Drain and pat dry.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, garlic, and chiles; stir-fry 30 seconds. Add potato; stir-fry 4 minutes or until crisp-tender. Add vinegar mixture, and stir-fry 1 minute. Serve immediately.