Shredded Potato Stir Fry (酸辣土豆丝)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded potatoes stir-fried until crispy and tossed with Sichuan peppercorns, chili peppers, black vinegar, and soy sauce. Spicy, tangy, and crispy, this Chinese side dish brings a complex, bold flavor that complements many mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (9 oz / 250 g) red potatoes (, julienned (or yukon potatoes))
- 2 tablespoons peanut oil ((or vegetable oil))
- 1/4 teaspoon ground Sichuan peppercorns ((Optional))
- 3 dried Chinese chili peppers
- 2 green onions (, sliced)
- 1 Chinese long chili pepper (, thinly sliced (or 1 small bell pepper))
- 1 tablespoon Chinkiang vinegar
- 2 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon ((or 1/4 teaspoon salt))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 201mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.