Special Feature: Products Sally Recommends
Julienne Potatoes Chinese Style
1 pound potato (4 cups shredded)
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
- 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.
- 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.
- 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 (firstname.lastname@example.org) 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.