Potato Stir-fry with Vinegar | 醋溜土豆絲
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Potato stir-fry with vinegar is a very special dish- the crunchy potato strips combined with the sour, almost overpowering vinegar packed with a little heat and topped with freshly grounded Szechuan pepper to give it a little extra kick. It's a delicious side dish that is enjoyed hot or cold around Taiwan. 
Course: Side Dish
Cuisine: Asian, Taiwanese, Vegetarian
Servings: 4 People
Author: Choochoo-ca-Chew
  • 2 TBsp Oil
  • 4 Medium-Size Potatoes Shredded or cut into thin strips
  • 3 TBsp Rice Vinegar Or distilled white vinegar/white wine vinegar
  • 2 TBsp Soy Sauce
  • 1 Red Chili Chopped
  • 1 tsp Szechuan Peppercorn Grounded
  • 1/4 tsp Salt
  1. Skin the potatoes and cut into super thin strips. I actually don't mind the skin, so I left mine on.
  2. Rinse the potato strips with water twice and drain.
  3. In a wok, heat up 2 TBsp of oil on medium high heat and add the chopped red chili. Cook for 30 seconds so the oil is infused with chili flavor.
  4. Add the potato strips to the wok and coat evenly with oil
  5. Add 1/4 tsp salt, 2 TBsp Vinegar, 2TBsp Soy Sauce and mix well
  6. Cook and stir occasionally for about 5 minutes, still the potatoes are cooked. The potatoes won't be mushy due to the vinegar.
  7. Turn the heat to high and reduce the sauce
  8. Turn the heat off and add the remaining 1 TBsp Vinegar and 1 tsp freshly grounded Szechuan Peppercorn, mix well.
  9. Plate and serve.