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…
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.
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:
- Fry the potatoes in the oil for 2-3 minutes on low-med heat.
- Add chilies and scallions, stir.
- Add soy sauce, vinegar, and salt to taste. (I probably added 3-4 tbsp each soy sauce and vinegar, 2 tsp salt)
- Stir-fry until potatoes are soft.
- Serve immediately and enjoy!
Fried Potato Slivers (土豆丝)