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Julienned potatoes are stir-fried with dried chilies and vinegar until crisp-tender in this iconic Chinese home-cooking dish. This vegetarian family favorite is healthy, satisfying, and beloved across all of China.
Peel potatoes and slice into thin julienne strips. Rinse in cold water several times to remove excess starch, then drain well.
Slice garlic thinly and cut scallions into matchsticks. Break dried red chilies in half and shake out some seeds if desired for less heat.
Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat; once hot, add dried red chilies and quickly stir-fry until aromatic but not burned, about 20 seconds.
Add garlic and stir for 10 more seconds, then immediately add the drained potato strips. Stir-fry briskly, keeping the heat high and constantly moving the potatoes to prevent sticking.
After 2−3 minutes, when potatoes are turning translucent but still crisp, add scallions, salt, sugar, and soy sauce. Toss for 1 minute, drizzle in rice vinegar around the pan edge, and cook another 30 seconds until fragrant. Finish with a splash of sesame oil. Serve hot.
