Spicy Chinese Potatoes Recipe
Spice things up on your Chinese dinner night with the irresistible charm of Spicy Chinese Potatoes! Quick, easy, and bursting with flavors, it's the perfect companion to elevate your dining experience.
Servings: 4 servings
Calories: 223kcal
Ingredients
- 1 1/4 pounds Yukon gold potatoes very thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons vegetable oil
- 4 cloves garlic peeled and thinly sliced
- 2 scallions or green onions sliced into 1-inch pieces
- 1 Serrano chile pepper stemmed and sliced
Instructions
- Soak the potatoes in salted water for 5 minutes, then drain and pat dry.
- To prepare the sauce, whisk together soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
- Heat the vegetable oil in a 10" cast-iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until they are fork-tender about 4 to 6 minutes.
- Add the garlic, scallions, and Serrano pepper to the pan. Sauté for 60 seconds until the garlic is fragrant.
- Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have absorbed the sauce.
Notes
Storage Info:
To store Chinese Potatoes, place them in an airtight container in the refrigerator; they will remain good for up to 3 days. Freezing is not advisable as it can change the texture. For reheating, spread them on a baking sheet and heat in an oven preheated to 350°F (about 175°C) for 10-15 minutes. This method helps retain their crispiness and flavor.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 1018mg | Potassium: 671mg | Fiber: 4g | Sugar: 3g | Vitamin A: 114IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 2mg
