Szechuan Potato with Chili and Vinegar

Chinese shredded potatoes

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


  • 2 large Yukon Gold or Russet potatoes
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 3 dry chili peppers (chopped)
  • 2 teaspoons soy sauce
  • 1 1/2 tablespoon chinkiang vinegar or Japanese black vinegar (kurozu)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoons sesame oil
  • 2 scallions (finely chopped)


  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, vinegar and kosher salt.
  5. Stir well and cook for 1 minute.
  6. Turn the heat off, add sesame oil, stir and transfer to a bowl or plate.
  7. Top with chopped scallions and serve.


Store the leftovers in an airtight storage container. Refrigerate for up to 3 days.


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