Qingjiao Chao Tudousi (Chinese Stir-Fried Chilies and Potatoes)
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 quarts water
- 1 teaspoon salt
- 1 lb potato
- 1⁄2 lb fresh green chili pepper (poblano, anaheim, or some other mild chili)
- 3 tablespoons peanut oil
- 2 tablespoons chinese black vinegar (or use balsamic)
- 1 teaspoon salt
directions
- Early in the day, bring water and salt to a boil in a saucepan.
- Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
- When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
- Heat a wok over high heat until you see the heat rise from the surface.
- Add the oil, swirling to coat the wok and heat the oil.
- Add the potato and chili and stir fry until coated with oil.
- Add the vinegar and salt, and stir fry until the liquid has evaporated.
- Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.
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RECIPE SUBMITTED BY
Kate S.
Parnell, 0