Shredded Stir Fry Potatoes

Stir fried shredded potato

BJI/Blue Jean Images/Getty Images

Ratings
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
78 Calories
0g Fat
17g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 78
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 267mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 2g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potatoes are boiled and stir-fried in this spicy Szechuan dish. If Szechuan peppercorns are not available, try substituting a bit of chili paste which is available in Asian markets and the ethnic section of many grocery stores). Alternately, sprinkle the potatoes with red pepper flakes near the end of cooking.

Ingredients

  • 4 large potatoes
  • 1 spring onion (green onion, scallion)
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese rice wine, dry white wine or dry sherry
  • 2 tablespoons chicken broth (low sodium is best)
  • 1/2 teaspoon sugar
  • 2 tablespoons oil for stir-frying (or as needed)
  • 1/2 teaspoon crushed Szechuan peppercorn

Steps to Make It

  1. Have a bowl of cold water handy.

  2. Wash the potatoes, do not peel unless necessary.

  3. Cut the potatoes into thin matchstick-sized strips. As you are cutting, place the match strips into the cold water to soak. When finished, rinse the matchsticks under cold running water and drain (this helps remove excess starch).

  4. Fill a large saucepan with enough water to cover the potatoes. Bring to a boil and add the potatoes.

  5. Boil the potatoes for 2 minutes, using cooking chopsticks or tongs to separate the pieces. Drain.

  6. Wash and mince the spring onion.

  7. In a small bowl, mix together the soy sauce, wine or sherry, chicken broth and sugar. Set aside.

  8. Heat the wok over medium-high to high heat and add oil. When the oil is ready, add the crushed peppercorn and stir-fry until aromatic (about 30 seconds). Add the potatoes and stir-fry until browned (2 minutes).

  9. Add the sauce and the spring onions. Cook, stirring, for 2 to 3 more minutes to heat through. Serve hot.