By Jessica B. •
7 min read
Chinese Spicy Sour Potatoes, or Suan La Tu Dou Si, is a delightful dish that hails from the vibrant Sichuan province. This quick and easy recipe showcases tender shredded potatoes stir-fried in a tangy and spicy sauce, creating a flavor profile that’s both intriguing and satisfying. With just a handful of ingredients, you can whip up this vegan side dish in about 30 minutes, making it perfect for any meal.
Ingredients & Substitutes
For my Chinese Spicy Sour Potatoes, I gather the following ingredients. Each component contributes to the unique flavor profile of this dish. Below are the precise ingredients and potential substitutes if needed.
- 2 medium potatoes (I prefer Russet or Yukon Gold for their texture)
- 2 tablespoons vegetable oil (can substitute with peanut oil for an authentic taste)
- 2 cloves garlic (minced; substitute with garlic powder if fresh is unavailable)
- 1 tablespoon ginger (finely chopped; can use ginger powder if fresh is not on hand)
- 1 tablespoon Sichuan peppercorns (if unavailable, use black pepper for a milder flavor)
- 2 tablespoons soy sauce (low-sodium soy sauce works well too)
- 1 tablespoon rice vinegar (can substitute with white vinegar)
- 2 teaspoons chili oil (adjust for spice preference; for a milder version, use sesame oil instead)
- 1 tablespoon sugar (brown sugar can be a nice alternative)
- 2 green onions (chopped, for garnish; optional but recommended)
- Sesame seeds (for garnish; optional, but they add a nice crunch)
Instructions
- Prepare the Potatoes
Begin by peeling and rinsing the medium potatoes thoroughly. Next, julienne them into thin strips, ensuring uniform size for even cooking. Soak the shredded potatoes in cold water for 10 minutes to remove excess starch. This step helps keep the potatoes crispy. Drain and pat them dry with a kitchen towel. - Heat the Oil
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. If you prefer a nutty flavor, use peanut oil. Make sure the oil is hot before adding other ingredients. - Sauté Aromatics
Add 2 minced garlic cloves and 1 tablespoon of minced ginger to the hot oil. Stir-fry for about 30 seconds until fragrant. Be careful not to burn them as this can affect the dish’s flavor. - Incorporate the Potatoes
Add the prepared shredded potatoes to the skillet. Stir-fry for 5 to 7 minutes until they begin to soften and turn slightly golden. Keep stirring to prevent sticking and ensure they cook evenly. - Add Spices and Sauce
Sprinkle in 1 teaspoon of Sichuan peppercorns and pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of chili oil. Add 1 teaspoon of sugar to balance the flavors. Stir everything together thoroughly, ensuring the potatoes are well-coated in the sauce. - Finish Cooking
Continue to stir-fry the potatoes for an additional 5 minutes until they are tender but still have a bit of crunch. Check for seasoning and adjust as needed, adding more soy sauce or chili oil for extra flavor.
FAQ
What Type of Potatoes Work Best for This Recipe?
For this recipe I recommend using medium potatoes such as Russet or Yukon Gold. These varieties provide the perfect texture when shredded and cooked.
Can I Make This Dish Less Spicy?
Yes you can adjust the spice level by reducing the amount of chili oil you use. Additionally if you want to keep the flavor but lower the heat consider omitting or reducing the Sichuan peppercorns.
How Do I Store Leftovers?
If you have leftovers I suggest storing them in an airtight container in the refrigerator. They should remain fresh for up to three days. When ready to eat you can reheat them in a skillet over medium heat for best results.
Is This Dish Gluten-Free?
This dish can be made gluten-free by using a gluten-free soy sauce substitute. Be sure to check the labels on your ingredients to ensure they are gluten-free.
Can I Add Other Vegetables?
Absolutely! Feel free to customize your dish by adding other vegetables such as bell peppers or carrots. Just be sure to cut them into similar sizes to ensure even cooking.
How Do I Make Potatoes Crispy?
Soaking the julienned potatoes in cold water before cooking is essential for removing excess starch which helps achieve a crispy texture. Additionally frying them at a high temperature will also aid in crispiness.
What Can I Serve with Chinese Spicy Sour Potatoes?
This dish pairs well with steamed rice or as a side to any Asian-inspired main dishes. It also makes a great addition to a vegetarian spread or a potluck.
Can I Prepare This Dish Ahead of Time?
While I recommend cooking it fresh for the best flavor and texture you can prepare the potatoes by shredding and soaking in advance. Just drain and sautĂ© them when you’re ready to cook.
Chinese Spicy Sour Potatoes
Ingredients
- 2 medium potatoes (preferably Russet or Yukon Gold)
- 3 tablespoons vegetable oil (peanut oil works well as a substitute)
- 2 cloves garlic (minced)
- 1-inch piece ginger (finely chopped)
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chili oil (adjust to taste)
- 1 teaspoon sugar
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the PotatoesBegin by peeling and rinsing the medium potatoes. Next, julienne the potatoes into thin strips. This helps them cook evenly and absorb the flavors in the dish. After slicing, soak the potatoes in a bowl of cold water for about 10 minutes. This step is crucial as it removes excess starch and enhances the crispiness.
- Heat the OilIn a wok or large skillet, heat the vegetable oil over medium-high heat. Allow it to become hot but not smoking.
- Sauté AromaticsAdd the minced garlic and finely chopped ginger to the hot oil. Stir-fry them for about 30 seconds until fragrant, ensuring not to burn them.
- Cook the PotatoesDrain the soaked potatoes and add them to the wok. Stir-fry for approximately 5-7 minutes, constantly tossing to ensure they cook evenly and don’t stick together. I want them tender yet slightly crunchy.
- Add Spices and SauceSprinkle in the Sichuan peppercorns, followed by the soy sauce, rice vinegar, chili oil, and sugar. Continue to stir-fry for an additional 3-4 minutes until the potatoes are well coated in the sauce and infused with the spices.
- Finish and GarnishOnce the potatoes are fully cooked, remove the wok from heat. Stir in the sliced green onions and toss again. Transfer the potatoes to a serving dish and sprinkle sesame seeds on top for added texture and flavor.
- Serve ImmediatelyEnjoy the Chinese Spicy Sour Potatoes while they are hot. This dish pairs nicely with steamed rice or can be served as part of a larger vegetarian spread.
Nutrition
I hope you’re inspired to try making Chinese Spicy Sour Potatoes at home. This dish not only brings an explosion of flavors but also showcases the beauty of simple ingredients coming together in a delightful way. Whether you’re serving it as a side or making it the star of your meal it’s sure to impress.
Feel free to experiment with the ingredients and adjust the spice level to suit your taste. I’d love to hear how your version turns out. Share your experiences or any tips you’ve discovered while cooking this dish. Let’s celebrate the joy of cooking together!
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