The recipe is called Tǔdòu sī. This Chinese recipe is a novel method of cooking finely shredded potato, slightly undercooked, still having a crunchy texture. I thought is very intriguing, so I had to cook it.
I like it, although is quite strange to eat the potatoes undercooked. So, I’ll probably cook potatoes in a similar way, but I’ll keep them 2 more minutes on the hob, a small western twist.
– 2 medium size potatoes
– green chilli paste
– 2 teaspoons of vinegar
– a pinch of sugar
– a pinch of salt
Carefully slice the potatoes by hand. Keep the potatoes in water until you’ll use them. This way is less likely for them to stick together.
Heat the pan or a wok, if you have one. Add a spoon of oil and the chilli paste. Keep it on the hob for a minute, stirring. Don’t forget to open the windows as the heat from the chilli is not that pleasant. Add the potatoes, 1 spoon of vinegar, sugar and salt. Stir or flip the potatoes in the pan. Cook them for 6-8 minutes.
The only way to see if the potatoes are cooked is to taste them. They should be a little crunchy in the middle.