Sze Chuan Shredded Potatoes

There are many ways to make potatoes.  You can make baked or mashed potatoes, wedges, breakfast potatoes, hash brown, fries and potato salad; probably more options than what I listed.  The one I remember most is from a China trip to the province of Sze Chuan 2 years ago.  Appetizers or a main dish were created using potatoes and other simple ingredients.  I gave it a first try at home, reminiscing my favourite cuisine.


4 Potatoes

1 tablespoon soy sauce

1 teaspoon salt

4 dried chili peppers

2 garlic cloves

2 teaspoon Chinese wine (Optional, I did not use it because of allergies)


1) Peel the skin.  Cut them into thin stick-like strips.


2) Put the cut potatoes into a bucket of cold water for 15 minutes.  Rinse and drain to let the starch out.  If you do not, the final cooked product will be sticky and mushy.


3) While waiting for the potato strips drain, chop the chilies and garlic.


4) Heat the wok over medium-high heat and add oil.  After 4 seconds, add the garlic and chilies and stir until aromatic (about 30 seconds).

5) Add the potatoes and stir-fry until browned (4 minutes).

6) Add soy sauce and salt (and Chinese wine).  Stir for another 2 minutes.  *Potatoes is high in sugar, therefore, do not necessary need to add sugar when you are stir frying, but it is your choice.*  Serve hot.



Of course, you can always plate it nicely by adding some fresh parsley on the top, strips of red and green pepper or perhaps more chili peppers.  I particularly like this dish because it is very crunchy and soft.  Flavours can be tailored to suit your personal tastes.  This particular recipe is made to suit my family, who favours natural flavours and simplicity more.  If you like it more spicy, can add chili oil, more chilies or peppers.  Overall, stir frying potatoes is a recipe that you can play with condiments and ingredients to create variations of the dish.




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