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

1. 1

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

2. 2

   Cut potatoes into 1/4 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.

3. 3

   When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.

4. 4

   Heat a wok over high heat until you see the heat rise from the surface.

5. 5

   Add the oil, swirling to coat the wok and heat the oil.

6. 6

   Add the potato and chili and stir fry until coated with oil.

7. 7

   Add the vinegar and salt, and stir fry until the liquid has evaporated.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.