Hunan-Style Dry-Fried Potatoes with Chilli and Garlic
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Ingredients
- 500 g waxy potatoes, thinly sliced
- 3 dried red chilli
- 3 garlic cloves
- 2 spring onions, finely sliced
- 1 tbsp rice vinegar
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 193 kcal
- Protein
- 2.9 g
- Carbohydrate
- 21.2 g
- of which sugars
- 1.3 g
- Fat
- 10.5 g
- of which saturates
- 1.8 g
- Fibre
- 2.6 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the potato slices into fine strips, then rinse in cold water and drain well.
- 2
Heat the groundnut oil in a wok until hot and fry the dried red chilli, crumbled, and garlic for 30 seconds until fragrant.
- 3
Add the potato strips and stir-fry over a high heat for 5 minutes, until tender but still with a little bite and lightly golden at the edges.
- 4
Stir in the rice vinegar and most of the spring onions, and season with salt.
- 5
Scatter with the remaining spring onions and serve with steamed rice.
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