Cherry & Dennis Helper Habitat
Vinegar Stir-Fried Potato Slivers
醋溜土豆絲
Recipe overview
Fine potato slivers are rinsed free of surface starch and stir-fried with rice vinegar until cooked but firm.
01
Ingredients
Main ingredients
- 500 g potatoes
- 2 cloves garlic cloves
- 2 stalks spring onions
Vinegar stir-fry seasoning
- 1.5 tbsp cooking oil
- 1.5 tbsp rice vinegar
- 0.5 tsp salt
- 0.5 tsp sugar
- 2 tbsp water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- wok
- spatula
- measuring spoons
- sieve
- serving plate
03
Steps
Step 1
Wash and peel potatoes; do not use clearly green or heavily sprouted ones
Wash and peel potatoes; do not use clearly green or heavily sprouted ones.
Step 2
Cut a thin slice off one side and place flat on the board
Cut a thin slice off one side and place flat on the board.
Step 3
Slice about two millimetres thick, stack and cut equally thin slivers
Slice about two millimetres thick, stack and cut equally thin slivers.
Step 4
Soak slivers in cold water five minutes, then rinse until clearer
Soak slivers in cold water five minutes, then rinse until clearer.
Step 5
Drain thoroughly; do not tip wet slivers into hot oil
Drain thoroughly; do not tip wet slivers into hot oil.
Step 6
Slice garlic and cut onions; measure vinegar, salt and sugar
Slice garlic and cut onions; measure vinegar, salt and sugar.
Step 7
Heat oil and fry garlic over medium for thirty seconds
Heat oil and fry garlic over medium for thirty seconds.
Step 8
Raise to medium-high and toss potatoes two minutes to coat each sliver
Raise to medium-high and toss potatoes two minutes to coat each sliver.
Step 9
Add salt, sugar and two tablespoons water; cook three minutes until cooked but firm
Add salt, sugar and two tablespoons water; cook three minutes until cooked but firm.
Step 10
Pour in rice vinegar and stir-fry one minute more
Pour in rice vinegar and stir-fry one minute more.
Step 11
Taste a sliver to check the centre is not raw or chalky, then fold in onions
Taste a sliver to check the centre is not raw or chalky, then fold in onions.
Step 12
Plate immediately with distinct slivers, rather than cooking into mash
Plate immediately with distinct slivers, rather than cooking into mash.
Common mistakes
- Crispness must not mean raw centres; unrinsed starch makes slivers clump and stick.
Tips
Two millimetres is the cutting target; thicker slivers need longer cooking. A normal knife works; allow longer while developing knife skills rather than rushing.
