A recipe by Yi 🥔

"This is a classic home-style dish from all over China. It's so common that you'll find it in family kitchens and small restaurants everywhere. I learned the key to making it great from a street food vendor near my old school. The secret is to rinse the shredded potatoes in cold water to make them super crispy.

A Quick Favourite: It's ready in minutes. The sound of the crispy potatoes sizzling in the wok always makes me hungry.

Humble but Delicious: It's made with the cheapest ingredient—a potato—but turns into something truly tasty. It reminds me that simple things can be the best." Yi, Chair of the Chinese Students and Scholars Association in Bath 25/26. 

Ingredients

• Potato
• Dried chilli peppers
• Garlic
• Spring onion
• Salt
• White vinegar
• Cooking oil

Method

1. Peel the potatoes and slice them into thin, uniform shreds - the thinner, the better. 
2. Crucial step: rinse the potato shreds repeatedly in cold water until the water runs clear to remove excess starch. Soak them in clean water until ready to cook. 
3. Cut the dried chilli peppers into small segments, mince the garlic and chop the spring onion for garnish. 
4. Pour cooking oil into a wok or pan and heat on high. Add the chilli and sauté over low heat until fragrant; be careful not to burn them. 
5. Once the chillies slightly change, drain the potato shreds completely and quickly add them to the hot oil. Stir-fry rapidly over high heat for 1-2 minutes. 
6. Pour the vinegar along the edge of the wok, and stir-fry quickly to mix. Add salt and continue to stir-fry for another 30 seconds. 
7. Add the minced garlic and toss a few times, ensuring the potatoes are still crisp. Turn off the heat, sprinkle with chopped spring onions, and serve. 

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