Stir-Fried Shoestring Potatoes

Let's Cook

1. Step 1.

   Fill a large bowl with cold water and set aside. Slice the peeled red potatoes 1/8 inch thick, stacking 3-4 slices to cut into thin julienne strips. Place the potato strips in the cold water to rinse off starch, then let them soak.

2. Step 2.

   In a small bowl, combine the slivered meat with 1½ teaspoons soy sauce and mix well. Add 1 teaspoon cornstarch and mix again. Set aside.

3. Step 3.

   Preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Add the meat and stir-fry, breaking it up, for 1-2 minutes until nearly cooked through. Transfer the meat to a small bowl. Rinse and dry the wok if needed.

4. Step 4.

   Drain the potato strips in a colander, shaking off excess water.

5. Step 5.

   Return the wok to high heat until smoking. Add the remaining 1 tablespoon oil and heat until shimmering. Add the julienned carrot and green onion, and stir-fry until the onion is fragrant, about 30 seconds.

6. Step 6.

   Add the drained potato strips and stir-fry quickly for a few seconds to combine. Add the cooked meat and stir for a few seconds. Add the remaining 2 tablespoons soy sauce and 1 teaspoon rice vinegar, and stir-fry vigorously for 3-4 minutes until the potatoes are cooked through but still crunchy. Stir in ¼ teaspoon white pepper powder. Serve immediately with steamed rice.