Stir-Fried Shoestring Potatoes
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A light and crunchy stir-fry of shoestring potatoes with your choice of pork, chicken, or beef. The wok imparts a delicious flavor, and the dish is flexible enough to be made vegetarian.
Ingredients
- 3/4 lbs red potatoes peeled
- 3/8 lbs meat (pork, chicken, or beef) slivered
- 1 1/2 tsp soy sauce
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 medium carrot finely julienned
- 1 green onion finely julienned
- 1 tsp rice vinegar
- 1/4 tsp white pepper powder
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.6 mg
- Iron: 2.74 mg
- Magnesium: 38.8 mg
- Phosphorus: 227 mg
- Potassium: 601 mg
- Zinc: 0.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 tsp soy sauce
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp rice vinegar
- 1/4 tsp white pepper powder
Prepare
- Peel 3/4 lbs red potatoes
- 3/8 lbs meat (pork, chicken, or beef), slivered
- 1 medium carrot, finely julienned
- 1 green onion, finely julienned
Let's Cook
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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.
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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.
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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.
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Step 4.
Drain the potato strips in a colander, shaking off excess water.
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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.
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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.