Hot & Sour Shredded Potatoes (Suan La Tu Dou Si)

The story

In China potatoes are a stir-fry vegetable, and this is the version that made them famous — shredded to matchsticks, fried fast, sharpened with vinegar so they stay crunchy. Street vendors and home cooks compete over whose are best.

Ingredients (5 + pantry staples)

• Russet or Yukon potatoes — 1 lb / 450 g, peeled, julienned or shredded
• Dried chilies (optional) — 3, torn
• Garlic — 2 cloves, sliced
• White or rice vinegar — 1.5 tbsp
• Scallions — 1, sliced

Pantry staples used (don't count toward the 6): salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Rinse shredded potatoes in cold water until the water runs clear (removes starch = crunch). Drain well.
2. Stir-fry in hot oil with garlic and chilies for 4–5 minutes — they should stay squeaky-firm.
3. Add vinegar along the hot pan edge, salt, scallions. One toss, serve.

Swaps

A box grater or the shredding disk of a food processor does the "knife skills" for you. Bell pepper strips add color.