Suan la tu dou si (Suānlà Tǔdòu Sī – 酸辣土豆丝) which means
Sour & Spicy Shredded Potato) is a great, simple, filling and addictive Northern Chinese dish. You’ll find it in any small restaurant in the capital, usually accompanied by something meaty and spicy, rice and possibly beer.
And it’s not that hard to make. Actually, the greatest challenge is in the chopping, rather arduous unless you have a massive Chinese cleaver.
Here’s a simple recipe, as always bare in mind that there’s many different ways to make any Chinese dish, feel free to experiment. Popular alternatives could include green pepper, spring onion, carrot or a tiny bit of pork mince.
Basic Ingredients: Potato, Dried red chilli, Oil, Soy, Vinegar, Salt
1) Wash and peel the potatoes. Cut them, aiming for a shape similar to a French Fry, but much thinner. Almost like short strings of potato. The best way to accomplish this is to first of all cut the spud into thin slices, then cut them length-ways. The thinner and more uniform you can get them, the easier things will be later.
2) Heat the oil in a wok and add the potato, stir fry until half done. Then add all the other ingredients.
3) Chinese cooking is an art – ideally you should be able to cook the potato through just by shallow frying it – not deep frying it like a French-Fry. However, if it doesn’t work and the potato starts sticking, add a very little hot water. The water will evaporate off and boil / steam the potato. Repeat this process until it’s cooked.
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