Chinese Vegetarian Recipes

Deep and Stir-fried Potato Strips with Scallion

Deep and Stir-fried Potato Strips

Introduction:

Regarding the name of the potato recipe that I am going to introduce to you, I prefer potato strips to shredded potatoes or french fries. That’s because the cooking process is different from that latter two. Personally, I think shredded potatoes or potato shreds are supposed to be very thin. The french fried potatoes are deep-fried in a different way. And they need to be browned.

As you can see, this recipe is going to involve deep-frying. Remember the solution that I have found out in the deep fried eggplant slices recipe? I did this potato strips recipe with the same deep-frying method which turned out to be great.

Ingredients:

Potatoes: 300 g (2 medium-sized ones)

Scallion: 150 g (2 big ones)

Seasonings:

Salt: 4 g

Soy sauce: 15 g

Ginger: 3 slices

Starch: 2 tablespoons

Vegetable oil: 3 tablespoons

Preparation Work:

1. Peel and rinse the potatoes, and cut them into strips evenly;

2. Blend the potato strips with the starch fully;

3. Cut the scallions in the middle along the stem and then chop them into pieces that are as long as the potato strips;

Cooking Steps:

1. Deep-fry the starched potato strips, and strain them out when the surface becomes golden in color (It takes around 3-4 minutes);

Note: When you are using as small amount of oil as I suggested (3 tablespoons) in deep-frying. You must turn to lower heat and fry a few strips at a time.

2. Put the wok on low-medium heat with the oil left over from the previous step;

3. Drop the scallion pieces in and wait half a minute for them to get softened before going to the next step;

4. Drop the ginger slices into the wok and stir a little bit;

5. Add the soy sauce and a little water (Don’t pour two much water in. The purpose of water here is to prevent the potato strips from being burned and sticking to the wok.)

6. Pour the fried potato strips back into the wok, and stir-fry until they are cooked through and the liquid is thickened;

7. Spray some cooked oil or sesame oil (I’d rather use nothing here.) before serving.

Cooking Tips:

This recipe just overturned my cooking conception and direction. It is quite different (in a good way) from what I usually do, which is represented by the quick-fried shredded potatoes. Instead of being crispy, the potato strips are soft, which can be delicious, too.

When we are going through the deep frying process, remember not to stir the potato strips much. Otherwise, it’s not deep-frying any more. LOL. To prevent them from sticking to the bottom of the wok, they should be turned once or twice, but not more.