Shredded Potato Stir Fry (酸辣土豆丝)

4 servings


25 minutes

total time


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)


Rinse the cut potatoes with running water a few times, then add to a big bowl with cold tap water to cover. Let soak while preparing the other ingredients.

When you’re ready to cook, drain the soaked potato. Pat dry thoroughly with paper towels.

Heat oil in a large skillet over medium-high heat until hot.

Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times.

Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.

Pour in the Chinkiang vinegar and soy sauce. Sprinkle sugar and chicken bouillon. Stir and cook until the potatoes turn soft but still have a crisp texture, another 1 to 2 minutes. Turn off the heat. Transfer everything to a serving plate. Serve hot as a side dish.


Serving Size



112 kcal

Total Fat

6.9 g

Saturated Fat

1.2 g

Unsaturated Fat


Trans Fat





158 mg

Total Carbohydrate

11.3 g

Dietary Fiber

1.3 g

Total Sugars

1.4 g


1.5 g

4 servings


25 minutes

total time
Start Cooking