Chinese hot and sour shredded potatoes
Crunchy, tangy stir-fried potato ribbons with garlic and chile, a Chinese home-cooking staple, served over rice with a crispy fried egg.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.21 a serving
- 790 calories
- Vegetarian
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 2 russet potatoes, large
- ½ green bell pepper, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 green onions, cut into 1-inch pieces
- 2 large eggs
From your pantry
- 1½ cups water
- ¾ tsp salt, divided
- 3 tbsp vegetable oil, divided
- ½ tsp red pepper flakes
- 1½ tbsp rice vinegar
- 1 tsp soy sauce
- ½ tsp sugar
Each serving has about 790 calories, 19 g protein, 120 g carbs and 26 g fat, and costs about $2.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No russet potatoes? Yukon Gold potatoes work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear, then bring it with the water and ¼ teaspoon salt in a over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
the potatoes and cut them into ⅛-inch slices. Stack a few slices at a time and cut them into thin matchsticks.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Cut a thin strip off one side first so the potato sits flat. A steady potato is a safe potato.Soak the matchsticks in a bowl of cold water for 10 minutes, swishing them around.
Timer: 10 min
Dolly’s tip: Soaking washes off starch, which is what keeps them crunchy instead of gluey.and them dry with a towel.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Meanwhile, the pepper, garlic and green onions.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat 1 tablespoon oil in a large over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Fry the eggs until the whites are set and the edges are and , about 3 minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move them to a plate.
Add the rest of the oil and turn the heat to high. Stir in the garlic and pepper flakes for 10 seconds, then add the potatoes and until they turn slightly see-through but still crunchy, 3 to 4 minutes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 4 min
Add the green pepper, vinegar, soy sauce, sugar and ½ teaspoon salt and for 1 minute more. Toss in the green onions.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heat
Fluff the rice and serve the potatoes over it with a fried egg on each plate.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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