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Julienne Potatoes Chinese Style

by Dorothy Huang

 Serves 2-4

1 pound potato (4 cups shredded)

Sauce ingredients:
1/4 teaspoon white pepper powder
½ teaspoon salt
1 tablespoon sugar
2 tablespoons rice vinegar
½ tablespoon soy sauce

2 tablespoon cooking oil
1 tablespoon chopped garlic
3 scallions, thinly sliced diagonally


  1. Peel and slice potatoes into matchsticks, about ¼ inch by ¼ inch by 3 inches. Soak them in cold water, if not cooking them right away to prevent turning brown. Drain well before cooking.
  1. In a small bowl, combine sauce ingredients which are ¼ teaspoon white pepper powder, ½ teaspoon salt, 1 tablespoon sugar, 2 tablespoons rice vinegar, and ½ tablespoon soy sauce.
  1. Heat 2 tablespoons oil in a non-stick wok over high heat. When hot, add garlic and potato shreds. Stir fry for 5 to 6 minutes. Add scallion slices and sauce. Stir fry for a few seconds. Remove to a serving plate.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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