Stir-Fried Potato Shreds with Green Pepper (青椒土豆丝)

Instructions

1. 1Cut the potatoes into matchsticks about 3 mm thick. If you can't do it by hand, use the coarse shredding blade of a box grater or a mandoline.

   切成细丝

   🔍 Look for

   Visual: 丝粗细均匀，约火柴棍粗细Threads are uniform, each about the thickness of a matchstick

   You know it's right when: 举起对着光看，最细的丝能透光You can see through the thinnest pieces when held up to light

   Uniformity matters more than thinness: uneven shreds means some crumble while others stay raw.

2. 2Rinse the shreds under cold water 3 times, then soak in fresh cold water 5 minutes. Drain well and pat dry.

   冲洗去淀粉

   🔍 Look for 冲洗 3 遍 + 泡 5 分钟 · 3 rinses plus 5 minutes soak

   Visual: 第一遍淘洗水像米汤般乳白，第三遍几乎清澈First rinse water is milky white; the third is almost clear

   You know it's right when: 抓一把捏时是滑溜而不是发涩的淀粉感Shreds feel slippery rather than starchy when you squeeze a handful

3. 3Cut the green pepper into shreds the same size as the potato, removing the white pith inside. Keep them separate — they cook much faster.

   青椒切丝

   🔍 Look for

   Visual: 青椒丝鲜绿，粗细与土豆丝一致Pepper shreds are bright green and match the potato threads in width

   You know it's right when: 没有留下白瓤——发苦的海绵部分已去除No white pith remains — the bitter spongy part is gone

4. 4Heat oil in a wok over high heat. Add garlic and dried chilies and stir 10 seconds until fragrant.

   热锅爆香

   🔍 Look for High heat 10 秒 · 10 seconds

   Visual: 蒜片边缘转浅金色；辣椒颜色略深并发亮Garlic edges turn pale gold; chilies darken slightly and glisten

   You know it's right when: 浓香窜上来，还没有冒烟Sharp aroma rises before any smoke appears

5. 5Add the potato shreds and stir-fry over high heat 2 minutes. Keep them moving so nothing sticks or burns.

   大火快炒

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 土豆丝变得微微半透明、油亮，但仍保持条形Shreds turn slightly translucent and glossy but hold their shape

   You know it's right when: 一条丝能弯而不断——软了但还有嚼头A shred bends without snapping — tender but still with bite

6. 6Add the green pepper and half the vinegar. Toss 45 seconds — the pepper should stay bright and crisp.

   下椒烹醋

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 青椒保持鲜绿，没有开始转黄褐色Pepper stays vivid green; nothing has begun to turn olive

   You know it's right when: 锅铲压过青椒时有轻微的「吱」感，而不是完全塌软The pepper squeaks slightly under the spatula rather than collapsing

7. 7Add salt, the remaining vinegar down the side of the wok, and scallion greens. Toss once more and serve immediately.

   二次点醋出锅

   🔍 Look for High heat 约 15 秒 · about 15 seconds

   Visual: 土豆丝油亮，均匀挂着绿色椒丝Shreds are glossy and evenly coated with flecks of green

   You know it's right when: 咬一根还是脆的——现在就得出锅They still crunch when you bite one — stop cooking now

   The second splash of vinegar goes down the hot pan wall so it vaporizes into aroma, not into the food.