Recipe 16: Fried Potato Slivers (Tǔdòu sī)

One of the first dishes I had in China was tudou si, which just means slivered potatoes (literally “potato wires”). Another simple minimal-ingredient dish, usually ordered anything we go to a dishes restaurant. Though they are simple, I still asked the help of my produce lady to make sure I got them right.

I would recommend using a fry cutter if you want to simplify this and be able to fry your potatoes when white. I did it all by hand, so you can imagine it took me a bit longer than it has to for you…

Don't do this by hand. It takes wayyy too long.

Don’t do this by hand. It takes wayyy too long.

This was so simple it only takes two photos to explain. Fry the potatoes in peanut oil for a few minutes. Add everything else and stir-fry (these will stick!) until potatoes are soft and chilies are crispy.

Slivers of goodness.

Slivers of goodness.

The Recipe (3-4 per large potato)

What you need:

  • 1 large potato, cut into small slivers
  • 8-10 dried red chilies, chopped
  • 3-4 scallions, diced
  • Peanut oil (enough to cover the pan, but not deep-fry the potato)
  • Soy sauce (to taste)
  • Vinegar (to taste)
  • Salt (to taste)

What to do:

  1. Fry the potatoes in the oil for 2-3 minutes on low-med heat.
  2. Add chilies and scallions, stir.
  3. Add soy sauce, vinegar, and salt to taste. (I probably added 3-4 tbsp each soy sauce and vinegar, 2 tsp salt)
  4. Stir-fry until potatoes are soft.
  5. Serve immediately and enjoy!
These slivers are salty, sour, and so(y) good.

These slivers are salty, sour, and so(y) good.

Fried Potato Slivers (土豆丝)

Difficulty:

I'm not sure how this could be any easier!

I’m not sure how this could be any easier!

Tastiness:

Add garlic and these will be amazing.

Add garlic and these will be amazing.

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4 thoughts on “Recipe 16: Fried Potato Slivers (Tǔdòu sī)

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