Spicy and Sour Shredded Potato

  • PrepTime: 15 Mins
  • CookTime: 5 Mins
  • TotalTime: 20 Mins


  1. 1 large potato , white or yellow
  2. 4 dry chili peppers
  3. 1 tsp. Sichuan peppercorns
  4. 1/2 tsp. salt or as needed
  5. 1/2 tbsp. light soy sauce
  6. 2 garlic cloves , minced
  7. 2 tsp. black vinegar
  8. 1 tbsp. vegetable cooking oil
  9. Spring onion and coriander for garnishing


  1. Other potato recipes on ChinaSichuanFood
  2. Shredded potato pancakesPotato saladShredded potato stir fryBraised potatoes with ribs


  1. Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes requires different cooking time. So if we want to keep the cooking time precise, then cutting step is important. You can resort to some cutter if you do not like to cut shreds. In case you do want a try, here are some basic process, cut the potatoes into thin slices and arrange well as a slope and then further cut into shreds.
  2. Soak the shredded potatoes in clean water for around 10 minutes before frying to remove extra starch in the potatoes, making the shreds less sticky during the stir-fry process. Do remember to drain them before starting frying.
  3. Since acetic acid has strong volatility, in order to keep this dish sour, the vinegar should be added at the very end of the stir-frying process.