MMMMMMMM. i have an insatiable craving for vinegar at all times. this is my favourite restaurant thing that i’ve been trying to peg for a while. this isn’t PERFECT but it’s pretty delicious.
i used purple nugget potatoes because it’s what we had and my vinegary potato needs were dire, it’s better to use big potatoes so you have nice long shreds.
- grapeseed oil (or peanut or whatever really)
- 6 nugget potatoes or 1 regular potato
- 4 cloves garlic, minced
- 1 red chili, seeded and minced
- 1 inch piece of ginger, peeled and cut into thin strips
- 3 tsp soy sauce
- 2 tsp black vinegar
- 1 tsp rice wine vinegar
- a few drops sesame oil
- shake of salt
if using non-nugget potatoes, peel them! cut them into evenly sized matchsticks, as thinly as you can. soak in cold water while you prep your other ingredients and heat your pan, then drain and blot the potatoes dry. dry them! don’t not dry them! your pan will spit oil at you and it will be the worst.
heat a wok over medium high heat with a few tbsp of oil until quite hot. add ginger, garlic and chilis and stir. cook until fragrant, less than a minute, making sure not to burn the garlic. add potatoes and stir constantly! the cooking is very quick, maybe 2 or 3 minutes. they should be a bit cooked but still have bite. take off the heat, toss with remaining ingredients and serve!
if you want you can serve with sliced scallions!