Spicy Stir-Fried Potato Shreds

Step 1

Peel the 2 large potatoes and cut into thin matchsticks. Rinse in cold water until water runs clear, then soak in fresh cold water for 10 minutes.

Step 2

Drain the potatoes and pat very dry with a clean towel. This removes excess starch and ensures they crisp up.

Step 3

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 dried red chilies and 3 sliced garlic cloves, stir-fry until fragrant, about 30 seconds.

Step 4

Add the potato shreds and stir-fry constantly, letting them crisp slightly, about 3 minutes.

Step 5

Add 2 tbsp rice vinegar and 1 tsp salt. Toss well to coat, cooking until potatoes are just tender but still crunchy, about 2 more minutes.

Step 6

Stir in 2 chopped scallions and remove from heat. Serve immediately while hot and crisp.

Step 7

For extra heat, add a pinch of Sichuan peppercorns or chili flakes with the garlic.