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We have an all-time Chinese classic today that will do wonders for your taste buds! We are switching up your typical vegan Chinese stir fry for this flavourful and super colourful shredded Chinese potato dish.
I really like this dish because with simple ingredients you create a super flavourful and somewhat exotic tasting meal. It's very easy to make and it will take your vegan Chinese stir fry game to the next level.
We were inspired by the classic Sichuan recipe that is usually made with potatoes only. This is how you find it in most small restaurants in that region and some homes, as well. There are places where they add a few other things. That's the route we are taking to make it more of a meal than just a side dish.
The main ingredient in this recipe is our beloved potatoes. There are so many different ways to cook potatoes! And, since their taste is so subtle, it's really easy to pair them up with all sorts of different ingredients.
Also, potatoes are really affordable and available year-round in almost every corner of this planet. So, if you are on a budget or you need to make a quick and delicious dish for a large number of people, this shredded Chinese potato recipe is perfect for you!
We mixed in carrots and green bell pepper to add more color and make our dish much more nourishing. Everything needs to be cut in juliennes so the cooking process is a lot quicker. Try to cut them as even as possible. But, if using a knife is not your forte you can always use a shredder. Or if you have a mandoline slicer, even better!
This recipe is super easy to make but to get the most out of it you will have to pay attention to the little details. Once we have the veggies evenly cut, we need to heat up a big wok or frying pan. Leave it on the heat for a few minutes to make sure it's warm before we are ready to throw in the veggies. This will help cook everything evenly and allow the veggie to stay a bit crunchy.
Before the veggies go in the wok, we fry the Sichuan peppercorns until fragrant. This extra step will enhance the taste and make your dish even more delicious. Sichuan peppercorns are not hot, they have lemony tones which add a very unique taste to food. So make sure you use this kind, they are easy to find at most supermarkets.
Another ingredient that will determine the taste of this dish is the vinegar. We are using rice vinegar, which is not as acid and it has a really subtle sweet flavour. The combination of rice vinegar, with sichuan peppercorns and soy sauce is what makes this dish so special and delicious.
Add a side of quinoa to turn this side dish into a wholesome and nourishing meal. You and your family will absolutely love it!
For the quinoa
For the shredded potato
|Amount Per Serving|
|Calories 594||From Fat 165|
|% Daily Value*|
|Total Fat 18g||28.3%|
|Saturated Fat 2g||8.1%|
|Trans Fat 0g|
|Total Carbohydrate 93g||31.1%|
|Dietry Fiber 11g||42.8%|
|Vitamin K2 0.7µg||0.8%|
|Vitamin A 10430.2IU||208.6%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.39mg||69.3%|
|Vitamin C 65.28mg||108.8%|
|Vitamin D 0IU||0%|
|Vitamin E 4.66mg||15.5%|
|Vitamin K1 28.94µg||36.2%|
|Folic Acid 0µg|
|Pantothenic acid 1.51mg||15.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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