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Hot & Sour Shredded Potatoes Recipe (with Video)

Mushrooms, Tree nut free, Gluten-free
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Discover our Hot & Sour Shredded Potatoes Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 10min


- 1 lb Potatoes
- 2 Tbs Mizkan Natural Rice Vinegar
- 1.5 Tbs Mizkan Natural Rice Vinegar
- 0.5 tsp Salt
- 0.5 tsp Sugar
- 0.5 tsp mushroom bouillon powder
- 0.25 bell pepper
- 3 clove Garlic
- 4 Dried red chilis
- 0.5 Tbs red Sichuan peppercorns
- 3 Tbs Neutral oil, like avocado, vegetable, canola, etc.
- Scallions
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1. 1. Peel the potatoes. Slice as evenly as possible into 1/8-inch layers (or use a mandolin), then slice into 1/8 inch matchsticks.
2. 2. To remove excess starch, wash the potatoes in a bowl of water until the water runs clear. Once water runs clear, submerge potatoes in a large bowl of water with 2 Tbsp. of rice vinegar.
3. 3. While that sits, prepare the aromatics: thinly slice garlic. Then thinly slice bell peppers and scallions into 1/8 matchsticks like the potatoes. Remove seeds from dried chilis if desired.
4. 4. Drain the potatoes and let them sit in a sieve or colander to get rid of any excess water.
5. 5. Heat up a pan to medium heat and add 2-3 Tbsp. of neutral oil, followed by the red Sichuan peppercorns, if using.
6. 6. Once oil is hot, add the sliced garlic and dried chilis and stir fry for 1-2 min or until fragrant. Add the potatoes and stir fry for 2-3 min or until slightly translucent. Add the bell peppers, scallions, and seasonings: salt, sugar, mushroom or chicken bouillon, and 1.5-2 Tbsp. rice vinegar (adjust to your taste preference).
7. 7. Keep stir frying for another 3-5 min or until potatoes are just slightly crunchy (longer if you prefer softer potatoes). Enjoy!

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