Chinese Shredded Potatoes with Chili and Vinegar

This traditional Chinese dish hailing from the Qingdao province is sour, savory and unique in flavor.




  1. Peel and julienne the potatoes into 1/8-inch thick sticks.
  2. Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.
  3. In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute and add the potatoes.
  4. Pan fry for 3 minutes and add soy sauce, Nakano Balsamic Blend Seasoned Rice Vinegar and kosher salt.
  5. Stir well and cook for 1 minute.
  6. Turn the heat, add sesame oil, stir and transfer to a bowl or plate. Top with chopped scallions and serve.

Keywords: recipe, vegetarian, vegan, plant based, meatless

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