Hot and Sour Potato Slivers

Hot and Sour Potato Slivers, Step by Step

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1. Slice the potatoes 2 mm thick, stack the slices and cut them into fine matchsticks.

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2. Rinse them in three changes of cold water until it runs completely clear, then drain and spread them on a cloth to dry.

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3. Heat the wok until smoking and add the oil.

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4. Add the dried chillies and Sichuan peppercorns and toast 15 seconds.

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5. Add the garlic and ginger for 10 seconds, then the green pepper for 20 seconds.

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6. Add the potato slivers and toss hard over maximum heat 90 seconds.

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7. Add the 2 tbsp vinegar, the soy sauce, sugar and salt and toss 30 seconds more, until the slivers are just tender but still crunchy.

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8. Off the heat, add the final tablespoon of vinegar, the sesame oil and the spring onions, toss once and serve.

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Small Things That Help

• Three changes of water until it runs clear.
• Dry them, or the wok will not stay hot enough.
• Ninety seconds. They should still crunch.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What to Serve with Hot and Sour Potato Slivers

• Steamed rice
• Braised meat
• A cold beer

Keeping and Reheating

Best immediately. It loses its crunch within the hour.

Hot and Sour Potato Slivers Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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