Ingredients for Stir Fried Potato With Black Vinegar
- 1 lb potatoes, peeled and julienned
- Peanut Oil
- 2 tablespoons black vinegar
- Light Soy Sauce
- 3/4 teaspoon sea salt
- Chili Flakes
- Coriander Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stir Fried Potato With Black Vinegar? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Stir Fried Potato With Black Vinegar
- Bring a large saucepan of lightly salted water to a boil. Add 1 teaspoon of salt.
- Peel and cut 1 lb potatoes into 5mm thick slices, then julienne thinly.
- Add the potatoes to the boiling water and cook for 1 minute, gently separating the pieces with chopsticks.
- Drain the potatoes thoroughly and spread them in a single layer on a clean tea towel or paper towel to dry for at least 1 hour (or longer for extra crispy potatoes).
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Swirl to coat.
- Add the potatoes and stir-fry for 6-8 minutes, or until golden brown and crispy, stirring frequently.
- Add 2 tablespoons black vinegar, 1 tablespoon soy sauce, and 1/2 teaspoon sea salt.
- Stir-fry for 2-3 minutes, or until the potatoes have darkened and all the liquid has evaporated.
- Sprinkle with 1/4 teaspoon sea salt and garnish with fresh coriander (cilantro) and chili flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
5g
Fat
8g
Carbs
8g
