Crunchy shredded potato stir-fry
These potato matchsticks stay lightly crisp instead of becoming fluffy.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Makes
- 2 servings
Your new skill: Start with preparation, then work through one step at a time.
These potato matchsticks stay lightly crisp instead of becoming fluffy. Rinsing away loose starch helps them stay separate in the pan.
Your ingredients
Get ready: Peeler, knife or guarded julienne tool, colander and wok or frying pan.
- 1 tbsp cooking oil
- 450 g potato
- 3 dried chilli
- 1/2 tsp Sichuan peppercorns
- 2 fresh chilli
- 3 garlic cloves
- 1 tsp black rice vinegar
- 1/4 tsp salt
Let’s make it
-
Cut fine matchsticks
Peel the potatoes and cut into thin, evenly sized strips. Take your time here: matching sizes cook more evenly.
-
Rinse off starch
Rinse the strips under cold running water, then drain and dry well. Wet potatoes will splash when they meet the oil.
-
Fry with aromatics
Warm oil in the pan with dried chilli and Sichuan peppercorns. When fragrant, add fresh chilli, garlic and potato. Toss continuously until cooked, usually a few minutes for thin strips.
-
Finish sharply
Add vinegar and salt and toss again. Taste a strip: it should be cooked through with a little bite, never raw or chalky. Serve immediately.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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