Chinese Stir Fried Shredded Potatoes Tudou Si

The quick stir fry takes out the raw bite from the potatoes, but they are still lightly crisp at the core. Imagine eating julienned carrots that are lightly cooked and still slightly firm in the center. That’s what the texture of tudou si is like. If you prefer the potatoes to be softer, you can cook them for a few minutes longer. However, the potatoes may break into smaller pieces or stick to your wok.

HOW TO PREPARE TUDOU SI

The trickiest part of this dish is slicing the potatoes and carrots. I usually make the dish with russet potatoes, though any type of potato works. Because russets tend to be long, I slice them in half, crosswise. Then, I lay the flat side down on my chopping board and slice each half into thin planks. Finally, I slice the planks into matchstick pieces. Similarly, slice the carrot into matchsticks. You can use a food processor to grate the potatoes and carrots. However, I found that the grated potatoes were too thin and flimsy. If you decide to use the food processor, make sure to rinse the grated potatoes to wash away the excess starch. Otherwise, the potatoes will be slightly gummy.

VARIATIONS

You can prepare tudou si a number of ways. Most commonly, you’ll see the potatoes stir fried on their own or with sliced bell peppers. I like cooking the potatoes with carrots and bell peppers to give more color and natural sweetness to the dish. Some recipes also recommend adding Zhenjiang vinegar (鎮江香醋), sometimes called “Chinkiang” vinegar. I prefer finishing the dish with a light drizzle of chili oil.