Monday, October 12, 2009

Sour and Spicy Potato Stir-Fry - 酸辣土豆丝

Sour and Spicy Potato Stir-Fry 酸辣土豆丝 (pronounced Suan La Tu Dou Si) is common in regions of China (particularly North, Northeast) where winter is harsh and cold, with less leafy green vegetables harvest. At this time, families turn to tuber or rhizome such as potato; and bell peppers to concoct vegetarian dishes. Well, I know potato is considered STARCH by many and never a vegetable. But in Chinese cuisine, potato can be found in small appetizers known as 小菜.


Sour and Spicy Potato Stir-Fry 酸辣土豆丝
Ingredients: potato, peeled and cut into thin strips; bunch of bunashimeiji mushroom, remove bottom half of stems; half red bell pepper, seeded and cut into thin strips; 1/2 red chili, seeded and cut into thin strips; pinch of brown sugar; 1tsp vinegar; drizzle of sesame oil; some water if mixture too dry

Directions: To a oiled and heated pan, add ingredients and fry briskly for a few minutes till mixture softened slightly and cooked. Add a pinch of sugar and mix well. Before serving, add some vinegar, mix well; also add sesame oil for aroma and mix well.



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