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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  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.
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