Hot and sour potato – Suan la tudou 酸辣土豆

Hot and sour potato – Suan la tudou 酸辣土豆

This Hot and Spicy potato, or Suan la tudou, is one of Sichuan’s most well-known vegetable dishes, with variations of it found all over China. It’s quick to make, it’s really tasty and it doesn’t use too many ingredients.

hot and sour potatoes

Many people wouldn’t associate the humble potato with Chinese food, but it’s actually used quite a bit.

This shredded potato dish is the perfect accompaniment to a Chinese feast. A meaty stir-fry, some green vegetables or leaves, rice and these hot and spicy potatoes make for some serious feasting.

Unlike potato dishes mamy of us are used to, these aren’t cooked until tender. They’re actually undercooked to retain a slight crunchy texture. The great thing is, they’re often served at room temperature, sometimes even cold, so you can make them a little ahead of time.

Give them a go!

hot and sour potatoes
Print Recipe
Hot and sour potatoes (Suan la tudou 酸辣土豆)
A classic Chinese potato dish that's crunchy, spicy and seriously delicious
hot sour potatoes
Course Vegetables
Cuisine Chinese
Servings
servings
Ingredients
Course Vegetables
Cuisine Chinese
Servings
servings
Ingredients
hot sour potatoes
Instructions
  1. Soak the dried Sichuan peppercorns in hot water for 1 hour, to soften. Drain when ready to use.
  2. Peel the potato and slice it thinly. Use a mandolin if you want. Julienne the slices and then rinse repeatedly in a large bowl of water to wash out the starch. This process also helps keep the potato crisp. Drain and set aside.
  3. Heat a wok over medium heat. Pour about 800ml water and the white vinegar into the wok and bring to the boil. Add the drained potato and cook it, turn the heat to medium, and stir frequently for 20 seconds. When it becomes translucent, drain and set the potato aside.
  4. Put the wok over high heat and pour in the oil. Toss in the garlic, followed by the dried chillies and drained peppercorns. As soon as you can smell them, return the potato to the wok and stir-fry for about 40 seconds.
  5. Season with the chicken stock granules and sugar. Add the chinkiang vinegar, the green onions and Sichuan pepper oil. Add a little salt, if needed. Stir-fry a little more over medium heat, then serve immediately.
Recipe Notes

If you're not that fond of sourness, replace the vinegar with light soy sauce. Just take its saltiness into account, so you may want to readjust the quantity of chicken stock and salt you use.

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