Stir Fried Shredded Potato – Tu Dou Si

by | Last updated Jul 23, 2020 | Published on Jan 22, 2017 | Appetizer & Side Dish Recipe, Chinese Recipe, Recipe

I always love a good plate of stir-fried shredded potato whenever I visit a restaurant in China, back then before I had the chance to visit China, I never knew potato can be made in such way, still maintaining its crunchiness even after having them blanched and stir-fried. I learnt the secret to making them crunchy during my stay as a consultant in Guangzhou, China. Here I am sharing the secret to make a good stir-fry shredded potato!

Stir-Fried Shredded Potatoes

Crunchy Potatoes Without Deep Frying, How?

Well, potato contains starch, starch is the component that makes them become soft after we cook them. So we will need to remove the starch from the potato, leaving only fiber in a potato and this makes them crunchy. Luckily, this is not rocket science food where you some technical equipment to make. You will simply need a bowl of water to soak the shredded potatoes to allow the starch to be released into the water.

soak shredded potato

After soaking them for a while, you will notice the water becomes murky, those are starch and that is what you want to remove.

potato starch water

Author have a say…

Stir fry Shredded Potatoes is a common appetizer across China. When I was first introduced to this dish, I was wondering what makes this potato dish so special? To my surprise, the shredded potatoes so so crunchy and appetizing. Hence I went on to discover the secret behind this looks-simple appetizer. Watch this video below to find out how to cook yourself a Chinese appetizer!

Source  :  Baidu

Stir-Fried Shredded Potato (Tu Dou Si)

Stir-Fried Shredded Potatoes
Ethan Wong
Print Pin

5 from 1 vote

I learnt this shredded potato recipe when I was a consultant in Guangzhou. Crunchy shredded potato, and very appetizing flavor. Make sure to allow the potato to soak for a while to let the starch to be release.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Appetizer, Side Dish
Cuisine Chinese
Difficulty Easy
Servings 3 people

Ingredients
 
 

  • 400 g Potatoes
  • 30 g Dried Chili (adjust to your preference)
  • 1 tbsp Soy Sauce
  • 1 tbsp Black Vinegar (use unsweetened, like Chen Vinegar or Zhejiang Vinegar)
  • 1 tsp Salt
  • 4 tbsp Cooking Oil
This is a free content
I have to run Ads

Instructions
 

Preparation

  • Wash, peel, and shred potatoes into thin strips.
  • Soak shredded potatoes into a bowl of water for at least 1 hour or more.
  • Wash dried chili under tap water to remove dust.
  • Strain shredded potatoes and leave aside.

Cooking

  • Bring 1 liter of water to boil.
  • Blanch julienne potatoes for about 2 minutes.
  • Strain the blanched shredded potatoes and put aside.
  • Pre-heat pan with cooking oil.
  • Add in dried chili and toss it to aromatic.
  • Add shredded potatoes into the pan.
  • Add in soy sauce, black vinegar, and salt to season.
  • Stir-fry over high heat while mixing all the seasoning well.
  • Serve.

Video

Notes

Tips

  • The purpose of soaking potatoes in water is to remove the starch from the potatoes’ fiber. The longer the potatoes are soak, the more starch are removed. Hence the more starch is removed, the crunchier they are.

Nutrition

Calories : 305kcalCarbohydrates : 31gProtein : 4gFat : 19gSaturated Fat : 1gSodium : 1128mgPotassium : 761mgFiber : 6gSugar : 5gVitamin A : 2649IUVitamin C : 29mgCalcium : 21mgIron : 2mg
*These Nutritional Values have not been evaluated by the Food and Drug Administration
Keyword Potato, Shredded Potatoes, Stir-Fried Shredded Potato, Tu Dou Si

Think I did a great job?   Here is how you can support me…

How useful was this post?

Click on a star to rate it!

Average rating 4.3 / 5. Vote count: 1149

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow me on social media!

I am sorry that this post was not helpful for you!

Help me improve this post!

Tell us how we can improve this post?

♥ Like this? Spread the love ♥

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Help me by rating my recipe




I am

I am

Ethan Wong

Hey, thanks for dropping by.
I curate recipes at the weekend, otherwise, on the weekdays I spend time hunting for stuff at YS. Oh yeah, I spend my break time learning to code.
Read more

social learning cooking community

Join My Community

Our community emphasize on Social Learning, where everyone shares, exchange and learn among each others