📝 About This Recipe
A beloved staple of Northern Chinese home cooking, this dish transforms the humble potato into a masterclass of texture and balanced flavor. Unlike soft Western preparations, these potatoes are julienned into matchsticks and quickly blanched to achieve a 'Cuí'—or crisp-tender—snap that is uniquely addictive. Infused with the tingling heat of Sichuan peppercorns, smoky dried chilies, and the sharp brightness of black rice vinegar, it is a refreshing yet fiery side dish that awakens the palate.
🥗 Ingredients
Main Ingredients
- 2 large Russet or Yukon Gold potatoes (approx. 500g, peeled)
- 1/4 cup Green bell pepper (sliced into very thin matchsticks)
- 1/4 cup Carrot (sliced into very thin matchsticks for color)
Aromatics and Spices
- 3 cloves Garlic (thinly sliced)
- 1 inch Ginger (peeled and julienned)
- 2 stalks Green onions (whites and greens separated, cut into 2-inch segments)
- 6-8 pieces Dried red Sichuan chilies (deseeded and snipped into halves)
- 1 teaspoon Sichuan peppercorns (whole)
- 3 tablespoons Neutral oil (such as vegetable or grapeseed oil)
Seasoning Sauce
- 2 tablespoons Chinkiang black vinegar (or white rice vinegar for a sharper taste)
- 1 teaspoon Light soy sauce
- 1/2 teaspoon Granulated sugar (to balance the acidity)
- 1/2 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Toasted sesame oil (for finishing aroma)
👨🍳 Instructions
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1
Slice the peeled potatoes into very thin uniform slices (about 1/8 inch), then stack them and cut into fine matchsticks. Aim for the thickness of a matchstick for even cooking.
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2
Crucial Step: Place the potato shreds in a large bowl of cold water. Rinse and change the water 3-4 times until the water runs completely clear. This removes excess starch and ensures the potatoes stay crunchy rather than mushy.
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3
Keep the potato shreds submerged in cold water with a splash of vinegar while you prepare the remaining ingredients to prevent oxidation (browning).
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4
Bring a large pot of water to a rolling boil. Drain the potatoes and add them to the boiling water for exactly 45-60 seconds. They should be slightly translucent but still have a firm snap.
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5
Immediately drain the potatoes and plunge them into a bowl of ice water or rinse under cold running water to stop the cooking process. Drain thoroughly and pat dry.
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6
In a small bowl, whisk together the black vinegar, light soy sauce, sugar, and salt until the sugar dissolves.
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7
Heat a wok or large heavy skillet over medium-low heat. Add the neutral oil and the Sichuan peppercorns.
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8
Infuse the oil for 2 minutes until fragrant. If you dislike biting into whole peppercorns, scoop them out with a slotted spoon and discard, leaving the flavored oil behind.
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9
Increase the heat to medium-high. Add the dried chilies, garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until the chilies slightly darken (do not burn them).
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10
Add the blanched potato shreds, bell pepper, and carrot matchsticks to the wok. Toss vigorously for 1 minute to coat every strand in the flavored oil.
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11
Pour the vinegar sauce mixture around the edges of the wok so it sizzles before hitting the potatoes. Stir-fry for another 1-2 minutes on high heat.
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12
Turn off the heat. Stir in the green onion tops and the toasted sesame oil. Toss one last time and transfer immediately to a serving plate to prevent overcooking.
💡 Chef's Tips
The secret to the 'crunch' is the rinsing process; don't skip it or the dish will become a gummy mass. Use a mandoline slicer if your knife skills aren't confident, but be careful of your fingers! If you prefer a cleaner look and sharper acidity, use white rice vinegar instead of the malty Chinkiang black vinegar. Do not overcook the potatoes in the wok; they are already mostly cooked from the blanching step and only need to be seasoned and heated through.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside a rich, savory main like Braised Pork Belly (Hong Shao Rou). Pairs beautifully with a bowl of steamed jasmine rice or plain congee. Serve at room temperature or chilled as an appetizer during hot summer months. Accompany with a crisp, dry Riesling or a cold Tsingtao beer to cut through the spice.