질문하기
Crisp, tangy shredded potato stir-fry crowns a bowl of steamed rice for a simple, satisfying vegetarian meal. This healthy family dish is naturally low calorie and popular across all of China.
Rinse the white rice until the water runs clear, then cook in a rice cooker or on the stovetop with 2 cups water, keeping the lid closed until done.
Peel the potatoes and cut into thin matchstick shreds. Soak shredded potatoes in cold water for 10 minutes, then drain well to remove excess starch and ensure crisp texture.
Slice green bell pepper into thin strips and chop scallions. Prepare all seasoning ingredients before starting to cook.
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add dried chili flakes and half the scallions, stir-frying for about 30 seconds until fragrant but not burnt.
Immediately add shredded potatoes and bell pepper. Stir-fry vigorously on high heat for 3–4 minutes, keeping ingredients moving to prevent sticking and to keep potatoes crisp.
Add soy sauce, rice vinegar, salt, and sugar. Toss until potatoes are just tender but still lightly crisp—do not overcook or they will lose texture.
Remove from heat, mound the spicy potatoes over prepared steamed rice. Garnish with remaining scallions and serve immediately.
