Yu-Shiang Shredded Potatoes
Crisp potato shreds replace the traditional fish in this yu xiang style stir fry, paired with tender pork, wood ear and green pepper. Pickled chilies, doubanjiang, sugar and vinegar create the classic sweet, sour and savory aroma.
Instructions
- 1
Prepare the ingredients: Peel and shred the potatoes, then soak them in water. Cut the tenderloin into strips and marinate with starch and light soy sauce. Shred the green peppers and black fungus and set aside.
- 2
Bring water to a boil in a pot, add salt, put in the shredded potatoes and blanch for 1 minute, then remove and set aside.
- 3
Pour oil into the pot and sauté the minced ginger and garlic until fragrant, then add pickled chili and doubanjiang and stir-fry evenly.
- 4
Stir-fry the shredded meat until it changes color, then remove and set aside.
- 5
Add the green peppers and black fungus and stir-fry until they change color, then add the shredded potatoes.
- 6
Stir-fry for a short while, add the pre-cooked shredded meat, stir-fry evenly, then pour in light soy sauce, salt, and sugar to season.
- 7
Finally, pour in the vinegar and pepper, stir-fry evenly, and then it can be served for eating!
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Ingredients
Main Ingredients
- potato2 piece
- pork tenderlointo taste
- Green pepper2 piece
- Black fungusto taste
- pickled chili2 piece
- potato starchto taste
Seasonings
- Saltto taste
- Pixian Broad Bean Paste1 spoon
- white sugar1 spoon
- Vinegar1 spoon