Sichuan Hot & Sour Shredded Potatoes (GF Vegan)

January 11, 2023
Looking for something else besides hot soups and drinks to keep you warm in this cold? Try this spicy and sour appetizer or side dish as an alternative. If you love bold flavors and texture, this is the perfect recipe for you. It has the crunch, the kick of spiciness and sourness, it’ll definitely make your taste buds go wild! The first time my friend introduced this dish to me, I just got addicted. If you're ready for munching and crunching away, read on.
shredded potatoes and bell peppers on a plate

Sichuan Hot & Sour Shredded Potatoes (GF Vegan)

Recipe Type:
utensils YIELDS 3 servings
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  • 1x big potato (peeled and thinly sliced)
  • 1 tbsp rice vinegar
  • ¼ each green and red bell pepper (thinly sliced)
  • 1 tbsp sesame oil
  • Pinch of black pepper
  • 1 tsp chili flakes
  • 1 tsp rice vinegar
  • ½ raw cane sugar
  • Salt to taste
  • Cilantro (or chopped spring onion as topping)
tomato
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Directions

1. Prepare a bowl of water for your sliced potato. 

2. Peel, clean and thinly slice your potato and transfer to your bowl of water until covered (to avoid oxidation) and pour in 1 tbsp of vinegar and let it sit while you prepare your other ingredients. (the vinegar helps keep the potatoes crisp and crunchy when you stir fry them later) 

3. Next thinly slice ¼ of bell peppers (I like using green and red bell peppers to add some colors – you can simply just choose one color or stick with the potatoes)

4. On a hot pan, drizzle 1 tbsp of sesame oil and add your chili flakes. 

5. Then rinse out your potato water and add your slices to stir fry in the chili oil. 

6. After a few minutes, when you see the potato turn transparent, add in your bell peppers. 

7. Add a pinch of black pepper, 1 tsp of vinegar and ½ tsp of raw cane sugar to balance out the acidity and spiciness and a pinch of salt to taste. 

8. When you’re happy with the texture of your bell pepper and potatoes, transfer onto a plate and top with cilantro or spring onion to finish. Enjoy!

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Photo: Bel Faustino


Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.

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