Vinegar Potato Shreds for a Budget Chinese Side Dish
Make Chinese vinegar potato shreds with potatoes, rice vinegar, garlic, green onion, and optional chili using Western supermarket ingredients.
Slice potatoes into thin matchsticks. Rinse in cold water until the water runs clearer, then drain well.
Cook garlic and potato shreds in hot oil for a few minutes, keeping the potatoes crisp-tender.
Add vinegar, green onion, soy sauce if using, sugar, and chili crisp. Toss briefly and serve right away.
Waxy or all-purpose potatoes hold their shape better than very floury baking potatoes.
A julienne peeler or mandoline makes the prep much faster.
Use apple cider vinegar or white wine vinegar if rice vinegar is unavailable.
Use chili flakes warmed in oil instead of chili crisp.
Use a little bell pepper for color if you want a non-spicy version.
Potatoes: Yellow potatoes, Yukon Gold potatoes, Waxy potatoes. Avoid very floury potatoes if possible because they break down faster.
Rice vinegar: White wine vinegar, Apple cider vinegar, Black vinegar. Use black vinegar for a darker, deeper dish if you already have it.
Chili: Chili crisp, Chili flakes in oil, Bell pepper strips. Bell pepper gives color without heat for family meals.
Why rinse potato shreds before stir-frying?
Rinsing removes surface starch so the shreds stay separate and crisp-tender.
Can I make vinegar potato shreds without a mandoline?
Yes. A sharp knife works, but a julienne peeler or mandoline makes the prep faster.
They can be mild. Skip chili crisp or use bell pepper if you want no heat.