Dongbei Chao Tu Dou Si

A beloved vegetarian staple of northeastern China, this dish transforms humble potatoes into a crisp, tangy stir-fry seasoned with vinegar and dried chillies — proof that simplicity often produces the greatest satisfaction.

Serves: 4

Ingredients

• 600g (1.3 lb) starchy potatoes, peeled and julienned into matchsticks
• 3 dried red chillies, torn
• 4 cloves garlic, thinly sliced
• 3 tbsp (45ml) rice vinegar
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) sesame oil
• 2 tbsp (30ml) neutral oil
• 1 tsp salt
• 2 spring onions, sliced

Instructions

1. Soak julienned potatoes in cold water for 10 minutes to remove excess starch; drain and pat dry thoroughly.
2. Heat a wok over high heat until smoking, add neutral oil, then dried chillies and garlic; stir-fry 30 seconds until fragrant.
3. Add potato shreds and toss vigorously over high heat for 3–4 minutes until barely tender but still crisp.
4. Pour in rice vinegar and soy sauce, toss for 1 minute more.
5. Remove from heat, drizzle with sesame oil, scatter spring onions, and serve immediately.

Cook's Notes: The cold-water soak is essential — it prevents the potatoes going gluey and ensures they stay crisp. For extra heat add a pinch of chilli flakes with the garlic.