Comments on: Shredded Potato Stir Fry (酸辣土豆丝)

By: Sabrina

Sabrina — Tue, 07 Jan 2020 21:47:29 +0000

SO AMAZING. I have only had this at restaurants and loved it. Never thought I could make it on my own. I bought a julienne mandoline JUST to create this dish, and it was so worth it. The flavors were heavenly.

By: Maggie

Maggie — Sun, 13 Jan 2019 17:04:58 +0000

In reply to John. Hi John, thanks for your kind words and I'm glad to hear you like the dish! I wonder if the color difference is caused by the different types of potatoes? Or maybe you can soak them for a longer time, because I do think it will make the potatoes turn whiter after the soaking.

By: John

John — Sun, 13 Jan 2019 02:53:14 +0000

Maggie I love your site! I have used your Kung Pao, Zucchini Stir Fry and now also this. This one is my favorite. I have never had potatoes like this before and the taste was very reminiscent of a Szechuan restaurant near me but I don’t think I’ve seen this dish on the menu (I bet they would make it if I ask).

Mine did not turn out a clean and “pretty” white color like yours and I am curious if you have any time for input on how mine went, but honestly even if I do it this way every time it is so delicious. Mine would turn yellow after about 1 minute of cooking; here is how it was different:

1. I used Jalapeno instead of Bell pepper for more spiceness
2. I don’t have dried chilies so I used Korean red pepper flake
3. I LOVE Szechuan peppercorn and I cannot see it thrown away so instead of infusing the oil with this and the chili, I added them at the same time as the potatoes and stir dried them all together in the wok (and kept them)
4. My wok was set to 7/10 on electric burner. I stopped cooking around 1.5 minutes because of the color it was getting — I think maybe mine was hotter than your instructions perhaps
5. I used peanut oil instead of vegetable since I love its flavor on potatoes or chilies

By: Maggie

Maggie — Wed, 13 Sep 2017 11:12:08 +0000

In reply to Sarah.

Hi Sarah, if you want to challenge the recipe with a cleaver, I highly recommend you to watch the video in this post: https://omnivorescookbook.com/recipes/chinese-style-potato-salad (scroll down, you’ll find the video right above the recipe). I was shooting my mom cutting the potato slices for the salad. In fact, Chinese restaurants always use a knife, because it creates better and crunchier texture.
Happy cooking and let me know how the dish turns out! 🙂

By: Sarah

Sarah — Sun, 10 Sep 2017 15:40:59 +0000

This was one of my favorite go-to dishes when I lived in China for a couple years, no matter where you go, every province seems to have a version of this dish. I am very keen to replicate it in my own kitchen. I know the recipe states to use a mandoline or julienne peeler but I have often wondered about the cutting technique they use to get such uniform potato slivers, my knife skills are not up to par when it comes to julienned and slivered things so I’m in awe thinking of how they use their cleaver to cut up the potatoes so perfectly! Looking forward to making this dish. Thanks, I love your work.

By: Karen Weiss

Karen Weiss — Mon, 17 Jul 2017 03:55:49 +0000

Hi Maggie, I enjoy your posts so much. It’s wonderful to come across real Chinese home cooking recipes that haven’t been watered down.
I have a request for you. I have a friend from Taiwan that I like to cook for. She is vegetarian and can’t eat food with garlic or onion. When she cooks for us, her food is really tasty. How does she do it? What flavourings would she be using? Any hints or recipes would be appreciated. It’s northern Chinese style as she serves with noodles rather than rice. Many thanks, Karen

By: Maggie

Maggie — Tue, 11 Jul 2017 18:38:47 +0000

In reply to Joe kraatz.

Hi Joe, yes I’m pretty sure you can shred the potatoes by using a spiralizer. Just to make sure to pick out the blade that makes the thin shred, so you can get the best texture 🙂
Happy cooking and hope your dish turns out great!

By: Joe kraatz

Joe kraatz — Tue, 11 Jul 2017 10:28:40 +0000

Can the potatoes in the stir fry be shreddedin a spiralizer? It would be much easier and faster.

By: Maggie

Maggie — Tue, 14 Mar 2017 03:23:33 +0000

In reply to Jen. I'm surprised (and happy) to hear about "more vinegar"! That is truly the Shanxi style. My friend who used to live in China adds vinegar on almost everything ;)

By: Jen

Jen — Mon, 13 Mar 2017 07:17:19 +0000

Love this dish! I always add more vinegar (I stayed in Shanxi for 3 years and came to appreciate their famous vinegar and it’s great in this dish!)