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stir-fried potato with black vinegar |
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Potato is a common ingredient in northern Chinese cooking. Here, the potatoes are julienned, stir-fried and then doused with black vinegar and sprinkled with flakes of sea salt.
 600 g (1 Ib 5 oz) large boiling potatoes, such as nicola - 3 tablespoons peanut oil
- 2 tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sea salt flakes small coriander (cilantro) leaves, to garnish
- 1/2 teaspoon chilli flakes (optional)
Serves 4 as part of a main Bring a large saucepan of lightly salted water to the boil. Meanwhile, cut the potatoes into 5 mm (1/4 in) thick slices, then very finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of tongs or long chopsticks to separate the pieces. Drain the potato slices well and layout to dry for a few hours on a clean tea towel. Heat a wok over high heat and add the oil, swirling the oil around to coat the wok. Add the potato and stir-fry for 6 minutes, or until golden. Add the vinegar and soy sauce to the wok and season with 1/2 teaspoon of sea salt. Stir-fry for 2-3 minutes. or until the potato slices darken and any liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes, if using. Copyright © Ross Dobson Food |
