Chinese Shredded Potatoes

My good friend Ke Monroe made these for me and I couldn’t stop eating them.  She didn’t know their name in English, so we decided to call them “Potato Noodles.”  The trick is to make the potatoes uniform in size, the size and thickness of a matchstick.  You might use a mandolin to ensure uniformity.  They would be good as a side dish alongside Ma Po Tofu,  Braised Tofu in Spicy Sesame Sauce, or Vegan ‘Beef’ and Broccoli.

Chinese Shredded Potatoes

4 large russet potatoes, scrubbed and peeled
1 tablespoon oil
4 spring onions, chopped
8 garlic cloves, minced
4 tablespoons of ginger powder
4 tablespoons rice vinegar
1 teaspoon red chili powder
1 teaspoon five spice powder

-Cut the potato lengthwise into thin slices, and cut those slices into thin strips the thickness of matchsticks.  Place the potatoes in a glass bowl and cover with water; refrigerate potatoes for 30 minutes.  Drain and rinse under cool water to remove any extra starch.
-Heat the oil in a cast iron frying pan or a wok on medium high heat until the oil shimmers.  Add chopped spring onion, garlic, and ginger and saute, stirring constantly, until browning begins, about 3 minutes.
-Add the strained potatoes and cook for approximately 10 minutes, stirring occasionally.  Just before the end, add the vinegar, red chili powder, and five spice powder and stir to combine.
-Serve immediately.

Serves 4

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