Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Qingjiao Chao Tudousi (Chinese Stir-Fried Chilies and Potatoes)

Recipe from: KunmingCook
Servings: 4

A standard vegetable dish in Lanzhou, Gansu, China.

2 quarts water
1 teaspoon salt
1 pound potato
½ pound fresh green chiles, poblano, anaheim, or some other mild chile
3 tablespoons peanut oil
2 tablespoons chinese black vinegar, or use balsamic
1 teaspoon salt

Early in the day, bring water and salt to a boil in a saucepan.

Cut potatoes into ¼ inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.

When it's time to fix dinner, wash chiles, remove seeds, and cut julienne, to roughly match the potatoes in size and shape. Heat a wok over high heat until you see the heat rise from the surface. Add the oil, swirling to coat the wok. Add the potato and chili and stir fry until potatoes are golden brown. Add the vinegar and salt, and stir fry until the potato slices have darkened and the liquid has evaporated.

Serving Suggestion:
Serve as part of a Chinese meal — chiles and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.


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