Stirfried Potatoes

Real home cooking – you don’t see this dish in many Chinese restaurants!


  • 1 lb potatoes (I prefer Yukon Gold or other waxier types; starchy baking potatoes would work, but not as well)
  • 1 T oil
  • 1 T fresh ginger, peeled and cut into thin strips
  • 1 ea fresh red chili, cut into thin circles – seeds in or out, your choice! (optional); a pinch of chili flakes will work as an acceptable substitute.
  • 1/4 – 1/2 c water or broth (if I don’t have homemade, I’ll use the boxed low-sodium free-range organic chicken broth)
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 T black vinegar (cider vinegar will also do)


  1. Peel the potatoes (or not – your choice) and cut into matchsticks – this is most easily done on a mandoline if you have one.
  2. Place the potatoes in a bowl and cover with cold water, then set aside for at least 15 m. (30 m for starchy potatoes) This gets rid of some of the starch, which will make a gooey mess if it’s too plentiful.
  3. When you’re ready to start cooking, strain the potatoes and rinse them in cool water.
  4. Heat the oil in a wok until it shimmers, then add the ginger shreds and chili just until you can smell their fragrance.
  5. Add the potatoes, and stirfry gently over high heat until they are covered with oil.
  6. Add 1/4 c water or broth, salt, and soy sauce, turn the heat down to medium, and cover the wok.
  7. Cook, stirring occasionally, until the potatoes are the desired texture – they should be tender but firm, NOT crunchy. You may need to add liquid if it evaporates before potatoes are done to your taste.
  8. Add the vinegar, stir gently to mix, adjust seasoning, and serve.

One Response

  1. This sounds really similar to a recipe my sis-in-law makes! I tried making it once and it came out like library paste–I’ll have to try soaking the spuds!

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