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Stir-fried Shredded Potatoes

Stir-fried Shredded Potatoes


  • 1 pound potatoes
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • 2 minced green onions
  • 2 slices ginger
  • 2 cloves garlic
  • 3 tablespoons oil for stir-frying
  • 1 teaspoon hot chili bean paste
  • 1/4 cup chicken broth, or as needed
  • 1/2 teaspoon ground coriander


Cut the potatoes into thin strips the size and thickness of a matchstick if desired. Toss with the soy sauce, rice vinegar and sugar. Cover and refrigerate for 2 hours.

Chop the green onion on the diagonal into 1-inch pieces. Finely chop the ginger and garlic.

Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger, garlic and the hot bean paste. Stir-fry until aromatic.

Add the seasoned potatoes, mixing with the chili paste. Stir-fry until browned (about 3 minutes). Add the chicken broth. Stir in the green onion and ground coriander. Mix everything together. Simmer for 3 to 5 more minutes, and serve hot.

Yield: 4 Servings

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