Stir-Fried Potatoes with Vinegar and Hot Peppers

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

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.