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Chinese · Sichuan

Hot and sour shredded potatoes

Vegetarian

酸辣土豆絲 · suān là tǔ dòu sī

Fine matchsticks of potato stir-fried briefly so they stay crunchy, sharpened with vinegar and dried chilli — one of China's most popular home dishes.

Hot and sour shredded potatoes is a Chinese side dish from China, ready in about 20 minutes and made with potato, dried whole chillies and rice vinegar. It serves 3 and is rated easy to cook.

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Prep
15 min
Cook
5 min
Total
20 min
Serves
3
Level
Easy
Calories
199

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Rinse the potato (opens in a new tab) matchsticks in several changes of cold water until the water runs clear, then drain and dry well.

    • 5 min

    Rinsing off the starch is what keeps the potatoes crisp.

  2. Step 2

    Heat the oil in a wok (opens in a new tab), add the Sichuan pepper and chillies and fry for 15 seconds, then add the garlic (opens in a new tab).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Turn up the heat, add the potato (opens in a new tab) (and pepper strips) and toss for 2 minutes. Splash the vinegar around the side of the wok (opens in a new tab), add salt and sugar (opens in a new tab) and toss for another minute until the potato is translucent but still crunchy.

    • 3 min
    • high heat

  4. Step 4

    Toss in the spring onion (opens in a new tab) and serve.

    • 1 min

About this dish

Origin
China · Well documentedMore food from China
Dish
Lunch · Dinner · Side dishes
Cooking method
Stir-fried
Taste
sour, spicy (chilli heat), fresh
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for
Budget-friendly · Everyday · One-pan
Cook more with
Potato · Dried whole chillies · Rice vinegar · Garlic · Sugar · Spring onion
Techniques
Stir-frying

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

199 kcal per serving

Estimated

1 serving ≈ 161 g · recipe makes 3

Where the energy comes from

  • Protein 7%
  • Carbohydrate 52%
  • Fat 42%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy199 kcal123 kcal
Protein3.3 g2.1 g
Carbohydrate26.3 g16.3 g
Net carbohydrate22.7 g14.1 g
Sugars1.6 g1 g
Added sugars0.3 g0.2 g
Fibre3.6 g2.2 g
Fat9.4 g5.8 g
Saturated fat0.7 g0.5 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium399 mg247 mg
Salt equivalent1 g0.6 g
Vitamins & minerals per serving
Potassium
656 mg
Calcium
27 mg
Iron
1.5 mg
Magnesium
35 mg
Vitamin A (RAE)
30 µg
Vitamin C
28 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
25 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sichuan peppercorns, green bell pepper.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Rinsing out the starch is what keeps the shreds separate and crunchy.
  • Cut the potato as evenly as you can so all the shreds cook at the same rate.

Common mistakes

  • Cooking until soft — the strips should keep a crisp bite.

Serve with

  • Serve with rice and a meat or tofu dish.

Storage

  • Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, peeled and cut into fine matchsticks2 piece · 400 g
Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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