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Author Notes: This is a classic Chinese dish. For me, it's total comfort food. Sharp black vinegar, some chili heat, and the earthy bite of slivered potatoes. Many versions of this dish exist, but this my favorite. If you are unsure what potato slivers look like, google images is very helpful. I find a mandoline works best to achieve the shape. As you sliver the potatoes, you can keep them in a bowl of cold water to prevent discoloration. —student epicure
Serves 2-3 as part of a multicourse meal
- 2 medium white potatoes, slivered (I had ~2 1/2 cups)
- 2 tablespoons canola oil
- 2 large garlic cloves, slivered
- 1/2 teaspoon ground Sichuan chilies
- 1/2 small green bell pepper, thinly sliced in strips
- 2 teaspoons Chinese black vinegar (Chiangkang vinegar), plus more to taste
- Bring a medium pot of water to boil and add ~1 T salt. Add potato slivers and cook until water returns to a boil. Drain well. Potatoes should be tender, but not mushy and still have just a hint of bite.
- Heat oil over medium-high heat in wok. When shimmering, add garlic and chilies. Saute until fragrant and then add bell pepper. Continue cooking until pepper is tender-crisp.
- Add potato and remove wok from heat. Add vinegar and salt to taste. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Potatoes
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.