A friend from Northern China taught me how to make these potatoes last year, and Charmaine’s recipe was a wonderful refresher on how to prepare them. They came out tasting just like I remembered: delicious! Worked just fine with red potatoes still in their skin.
I decided to accompany the potatoes with tofu battered with egg and cornstarch, as I’ve seen recommended many times. Total. disaster. Maybe I’ll try it again some time, but after removing everything else from the pan. And maybe I’ll use cornmeal or flour instead of cornstarch, which just glued everything together. In any case, I think I still like tofu seared in oil and tamari better. At least it was still edible, and the potatoes more than made up for it!
Qing jiao tu dou si (Chili potato shreds)
A tiny bit of oil, maybe 2 tsp.
1 clove garlic, chopped
1 chili pepper, deseeded and chopped
4 medium spring potatoes, chopped into match sticks and soaked until ready to use
A few generous splashes each of vinegar and soy sauce
Chopped green onion
Drain potatoes. Sauté garlic in oil for a minute or two over high heat in a non-stick fry pan until just begins to brown, then add potatoes. Stir fry for a minute, then add vinegar, soy sauce, and chili. Stir fry 4-5 minutes, until just begins to release starch, then mix in green onion, and remove from heat.