Shredded Potato Stir-Fry (Chao Tu Dou Si)
This iconic Chinese homestyle dish features tender-crisp potato shreds stir-fried with aromatic seasonings, delivering a simple yet satisfying blend of textures and flavors. Thinly sliced potatoes are cooked until slightly caramelized at the edges, balanced by a hint of salt (and optional tangy vinegar or spicy chilies). Quick to prepare and endlessly versatile, it’s a staple side dish that pairs perfectly with rice, noodles, or main proteins, showcasing the beauty of minimalist cooking.
Equipment
- Wok or large frying pan
- Sharp knife or mandoline (for uniform shredding)
- Cutting board
- Mixing bowl
- Spatula or wooden spoon
- Measuring spoons
Ingredients
- 2 medium-sized russet potatoes 约 400g, peeled
- 3 tablespoons vegetable oil
- 1 teaspoon salt adjust to taste
- 1 clove garlic minced (optional, for extra aroma)
- 1 red chili thinly sliced (optional, for heat)
- 1 tablespoon rice vinegar optional, for tangy flavor
- 1 green onion chopped (for garnish, optional)
Instructions
- Prepare the Potatoes:
- Cut the peeled potatoes into thin shreds (约 2-3mm thick) using a knife or mandoline. Place the shreds in a bowl of cold water and soak for 5 minutes to remove excess starch. Drain and pat dry with paper towels—this step ensures crispy texture.
- Heat the Wok:
- Preheat a wok over medium-high heat. Add vegetable oil and swirl to coat the surface. If using garlic or chili, add them now and sauté for 10-15 seconds until fragrant.
- Stir-Fry the Potatoes:
- Add the drained potato shreds to the wok. Spread them evenly and let cook for 2-3 minutes without stirring to allow slight caramelization. Then stir frequently, using a spatula to flip and toss the shreds.
- Season and Finish:
- Sprinkle salt over the potatoes (and rice vinegar if using). Continue stir-frying for 5-7 minutes until the shreds are tender but still have a slight crunch. Taste and adjust seasoning as needed.
- Garnish and Serve:
- Transfer to a serving plate and garnish with chopped green onion (if using). Serve hot as a side dish or light meal.
Notes
Texture Tip: Soaking potatoes removes starch, preventing stickiness and enhancing crispness. For softer texture, reduce soaking time or skip it.
Flavor Variations:
Tangy Version: Add 1-2 tablespoons rice vinegar during seasoning for a classic “suan la tu dou si” (酸辣土豆丝) taste.
Spicy Version: Include sliced red chilies or a pinch of chili flakes with garlic.
Umami Boost: Stir in 1 teaspoon light soy sauce with salt for deeper flavor.
Serving Suggestion: Pair with steamed rice, congee, or grilled meats. Leftovers can be reheated in a pan for 2-3 minutes.
Flavor Variations:
Tangy Version: Add 1-2 tablespoons rice vinegar during seasoning for a classic “suan la tu dou si” (酸辣土豆丝) taste.
Spicy Version: Include sliced red chilies or a pinch of chili flakes with garlic.
Umami Boost: Stir in 1 teaspoon light soy sauce with salt for deeper flavor.
Serving Suggestion: Pair with steamed rice, congee, or grilled meats. Leftovers can be reheated in a pan for 2-3 minutes.
