Stir-Fried Potatoes with Vinegar and Hot Peppers
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.
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- Calories: 207
- Calories from fat: 16%
- Fat: 3.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.2g
- Protein: 3.8g
- Carbohydrate: 40.3g
- Fiber: 3.1g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 336mg
- Calcium: 13mg
- 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
- 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.
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