Chinese Vegetarian Recipes

Multicolored Potato Shreds

colorful shredded potato

Introduction:

Shredded potato recipes have been one of the main topic on this website. We have presented several of them here such as quick fried potato shreds and potato salads.

However, those are not the whole picture. Today, I am going to add another brick to the wall.

To be honest, this is the most satisfactory potato recipe that I am proud of. It has everything to do with the deep frying skill that I have learned. This skill was also used in this potato strips recipe.

Another thing about this recipe that is worth mentioning is the color. As you can see from the photo above, there are four colors featured in this dish. This is where the name of this dish comes from.

Ingredients:

Potatoes: 300 g (or 2 medium sized)

Shiitake mushrooms: 50 g (Fresh or dried)

Green chili peppers: 50 g

Carrot: 50 g

Seasonings:

Salt: 5 g

White sugar: 5 g

MSG: 2 g

Pepper powder: a little (Just add some touch or depending on your preference.)

Cooking wine: 20 g

Vinegar: 5 g

Soy sauce: 5 g

Sesame oil: a few drops

Minced ginger: 1/2 teaspoon

Dry starch: 1/2 tablespoon

Melted starch: 1 tablespoon

Vegetable oil: 3 tablespoons

Preparation Work:

1. Wash the potatoes clean, peel them and shred them finely;

2. Blend the shredded potato with dry starch;

3. Remove the stems from the shiitake mushrooms (When dried mushrooms are used, soften them in warm water first.), green chili peppers and carrot, and finely shred them;

Cooking Steps:

1. Pour the vegetable oil into the wok and heat it until the oil gets 50% hot (or lukewarm);

2. Turn to low heat;

3. Fry the starched potato shreds (A few at a time) and take them out of the oil when it is estimated that they are edible;

4. Leave an appropriate amount of oil back in the wok;

5. Turn to high heat;

6. Pour the ginger mince, shredded chili peppers and carrot shreds into the wok and stir fry when the oil is hot;

7. Add in the cooking wine, vinegar, soy sauce, salt, white sugar and shredded potato in order, and stir fully until they are fully mixed with each other;

8. Our the melted starch into the wok along the edge;

9. Spray the MSG and sesame oil onto the dish before dishing out.