Stir-Fried Potatoes with Vinegar and Hot Peppers

recipe
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

Combine first 5 ingredients; set aside.

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

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.

Note:

Bruce Weinstein and Mark Scarbrough,

October 2003
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