Hot and Sour Potato Shreds

Ingredients

• potatoes — 2 medium (about 400 g)
• dried chilies — 4 pieces, cut into sections
• scallions — 1 stalk, chopped
• white vinegar — 2 tbsp
• salt — 1 tsp
• cooking oil — 2 tbsp

Steps (beginner-friendly)

1. Peel the potatoes and slice as thinly as you can, then cut into matchstick shreds (or use a grater with a shredding blade).
2. Soak the shreds in a bowl of cold water for 5 minutes, then drain and rinse once more — this removes starch so they stay crunchy.
3. Heat 2 tbsp oil in a wok over medium heat. Add the dried chilies and stir 15 seconds until they smell spicy but stay dark red, not black.
4. Turn to high heat, add the drained potato shreds, and stir-fry constantly for 2 minutes.
5. When the shreds start to look translucent at the edges but are still crunchy, add 1 tsp salt and pour 2 tbsp vinegar around the edge of the wok (this makes it more fragrant).
6. Toss 30 more seconds, then turn off the heat.
7. Top with chopped scallions and serve immediately while hot and crisp.