Monday, August 25, 2014

Stir-fry Potato Strips ( 炒土豆丝)

Sichuan Stir-fry Potato Strips ( 炒土豆丝)


4 (about 300g) potatoes, cut into thin strips
60g carrot, cut into thin strips
50g Sichuan preserved vegetable, cut into thin strips
65g red capsicum, cut into thin strips
2 cloves garlic, chopped finely
2 shallots, chopped finely
2 dried chilli, cut into half and soaked to soften 
1/2 tsp Sichuan peppercorns
1 tbsp oil
1/2 tsp sesame oil
1 sprig of coriander leaves,cut into 2 cm lengths

1 tbsp black vinegar or to taste
1 tbsp light soy sauce
1/2 tsp sugar
salt & pepper to taste

  • Soak potato strips in a bowl of cold water for about 5 - 10 minutes and rinse to wash away the starch.  Repeat three times.  Drain well.
  • Heat oil in a wok until hot, toss in the Sichuan peppercorns.  Discard the peppercorns immediately once they smell aromatic.  Toss in the dried chillies and chopped garlic and shallots and fry under medium-low heat until fragrant. 
  • Add in potato and  carrot strips together with Sichuan preserved vegetable and stir fry on high heat for about 5 minutes.  If they begin to stick to the wok, add a little water. Add in seasoning  and keep frying until the potato strips no longer taste raw but still a little crunchy.  Lastly toss in the red capsicum strips and drizzle in sesame oil.  
  • Garnish with coriander leaves.
  • Before serving, sprinkle some toasted sesame over the potato strips.


  1. A simple dish yet resulted such a delicious homey dish! I love it.

  2. Yumm.... This is one of my favourite dish other than the saucy version.
    Hope you're going to have a fabulous week ahead.
    Blessings, Kristy

  3. Veronica, I never thought of cooking potatoes this way. This dish looks good and I am very sure it is very tasty. Have got to try it!

  4. I like potato strips stirfry! A simple yet very satisfying and delicious dish, Veronica.

  5. Hi Veronica,

    This is so nice and simple. Love this homely dish.


  6. Veronica...mmmmm, yum yum yummy...this dish is so enticing... i must try this some days and hopefully its the gals "will-eat" food too.. :)

  7. I've seen this dish in my Chinese channel. So the potato remain crunchy or should it be cook until soft?

    1. The potato strip should be crunchy. That is why they are cut into thin strips. Let me know how they turn out, okay.

  8. I don't usually think of potato strips with Asian food but you've definitely proven me wrong Veronica! :D

  9. Veron... soaking them in cold water is to make them crunchy ? I like this style of cooking with black vinegar ;) i must this out .WB loves potatoes ;)

    1. Elin, that's right, by soaking and rinsing removes the starch in the potato. Without the starch, the potato will be crunchy when stir fried. By the way I forgot to mention that they won't taste exactly like potato anymore when cooked this way. Do try and let me know ok?

  10. hi veronice, i'm getting curious too about the texture after cooking. I've just read your comments to elin and gert....i find this dish interesting

    1. Hi Lena, let me know if you like the texture of the potato if you were to cook this dish.

  11. What a great use of potato in a Chinese dish! It was my favourite dish from my grandma, when I saw this it brought back memories of her homecooked dishes.

  12. Hi Vetonica,
    This potato dish looks appetitzing. Love the vibrant colors in this dish.

  13. Hi Veronica

    At first glance I thought this was penne!!! Love this idea :)


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