Although the original recipe calls for potatoes, carrots, and Chinese cabbage, a variety of vegetables would work well in this dish. The finished dish has a sort of sweet and sour flavor – you can play with the amount of sugar and the amount and type of vinegar to get the flavor you like best. Black vinegar will affect the color but has a stronger, almost smoky flavor. Rice vinegar will make it milder and will not change the color of the dish. Use a waxy variety of potato rather than a starchy baking potato – we like Yukon Golds for this.
- 1 T light soy sauce
- 1 T vinegar, either rice wine or black
- 1 T raw cane sugar, or to taste
- 1 c water, stock or broth
- 1/4 lb carrots, peeled and cut into approximately 1/2 x 1/2 x 2″ lengths
- 1/4 lb stem ends of bok choy or the core of a napa cabbage, cut into 1/2 x 2″ lengths
- 1/2 lb potatoes, peeled and cut into approximately 1/2 x 1/2 x 2″ lengths
- 2 T oil
- 1 scallion, minced
- 1 clove garlic, minced
- 1 slice fresh ginger root, minced
- 1/2 tsp sea salt, or to taste
- 1/2 tsp sesame oil, or to taste
- Bring a pot of water to a boil, blanch the carrots; then blanch and shock the cabbage separately and set them aside.
- While the water boils for the carrots and cabbage, combine the soy sauce, vinegar, sugar and water in a small bowl and set aside.
- Heat the wok over medium high, add 1 T oil just until it shimmers.
- Add the potatoes and stirfry just until lightly browned in places, then remove from the wok and set them aside.
- Add 1 T oil to the wok and again heat just until it shimmers – it’s fine if there are bits of potato stuck to the wok.
- Explode the scallion, garlic and ginger just until fragrant.
- Add the vinegar mixture, bring to a boil, then add the vegetables to the wok. When the liquid returns to a simmer, keep the heat low and braise just until the vegetables are the doneness you prefer.
- Adjust the seasoning to taste with salt, vinegar, and sugar, then drizzle with sesame oil before serving.