Xiang La Tu Dou Si

Xiang La Tu Dou Si is the kind of dish that proves Hunan cooking needs no expensive ingredients to be thrilling. Raw potato shreds are stir-fried at blistering heat with dried chillies, garlic, and vinegar until they are just barely cooked — still snappy, glistening, and fiercely spiced. It is a staple of home kitchens and roadside canteens across Hunan province.

Serves: 4

Ingredients

• 500g (1.1 lb) starchy potatoes (about 3 medium), peeled
• 4–6 dried red chillies, seeds removed if preferred, torn in half
• 3 cloves garlic, thinly sliced
• 2 scallions, sliced into 3cm (1 in) lengths
• 2 tbsp (30ml) neutral oil
• 1½ tbsp (22ml) rice vinegar
• 1 tsp soy sauce
• ½ tsp salt, or to taste
• ½ tsp sugar
• Fresh coriander, to garnish (optional)

Instructions

1. Julienne the potatoes into matchsticks about 2mm (⅛ in) thick, using a mandoline or careful knife work. Immediately place in a bowl of cold water and soak for 10 minutes, changing the water once. This removes excess starch and ensures a crisp result.
2. Drain and dry the potato shreds thoroughly in a clean towel — excess water will cause steaming rather than stir-frying.
3. Heat a wok over the highest possible heat until just smoking. Add oil, then immediately add dried chillies. Stir-fry for 15–20 seconds until fragrant and darkened but not burnt.
4. Add garlic slices and stir-fry 10 seconds. Add potato shreds all at once. Stir-fry constantly for 3–4 minutes, keeping everything moving. The potatoes should turn translucent and slightly blistered but retain a firm bite.
5. Add vinegar, soy sauce, salt, and sugar. Toss well for 30 seconds. Add scallions, toss once more, and plate immediately.

Cook's Notes: The key to this dish is speed over maximum heat and thoroughly dry potatoes. Aim for translucent but still crisp — if they soften to mash, the wok wasn't hot enough or the potatoes were too wet.