Spicy and Sour Shredded Potatoes (Suanla Tudousi)
Spicy and Sour Shredded Potatoes are a classic Chinese home-cooked dish that is both healthy and delicious. It features a crisp texture and a unique blend of sour and spicy flavors that are very appetizing. It's quick and easy to make, making it perfect for busy weeknights or as a side dish for family gatherings. I believe you'll love this distinctive potato dish!

INGREDIENTS
- 2 medium-sized potatoes (about 400g)
DIRECTIONS
Prepare the Ingredients:
Dried Red Chilies: Cut into small segments.
Garlic: Slice the garlic cloves.
Bell Peppers: Cut the green and red bell peppers into thin strips.
Prepare the Potatoes:
Peel the potatoes and cut them into thin julienne strips. Soak the potato strips in cold water to remove excess starch. Rinse and drain well before cooking.
Tip:
Make sure the potatoes are cut into uniform, thin strips for even cooking, use a julienne slicer if you're not confident in your knife skills.
Stir-fry the Aromatics:
Heat a pan or wok over medium-high heat and add a small amount of cooking oil.
Add the sliced garlic and dried red chili segments. Stir-fry until fragrant, being careful not to burn the garlic.
Cook the Potatoes:
Add the drained potato strips to the pan. Add 2 teaspoon of salt and stir-fry for a few minutes until the potatoes are about 80% cooked. They should still be slightly crisp.
Tip:
Keep the heat high and stir-fry quickly to maintain the crisp texture of the potatoes.
Add the Bell Peppers and Seasonings:
Add the green and red bell pepper strips to the pan.
Pour in the Chinese black vinegar, chili oil, and sesame oil.
Tip:
You can adjust the amount of vinegar, chili oil, and sesame oil according to your preference for sourness and spiciness.
Finish and Serve:
Stir-fry everything together until the potatoes and bell peppers are fully cooked and evenly coated with the seasonings.
Tip:
Avoid overcooking; the potato strips should be just tender-crisp when served.