Stir-fried Potato Shreds with Double Peppers

Main Ingredients

• Potato 2 pieces
• Green bell pepper 1 piece
• Red bell pepper 1 piece
• Garlic (minced) 3-4 cloves
• Fresh ginger 1 small piece
• Dried Sichuan peppercorns a pinch
• Cooking oil 30ml
• Salt 5g
• White vinegar (or black vinegar) 15ml
• Chicken powder or mushroom powder a pinch

Steps

1. Potato (critical) : Peel the potato, slice thinly, then cut into even thin shreds (about 2mm thick). Rinse the potato shreds in water 2-3 times to remove excess starch, then soak in water to prevent browning. Removing starch is key to achieving a crisp texture and preventing sticking. Bell peppers: Wash, remove stems and seeds, and cut into shreds similar in size to the potato shreds. Aromatics: Mince the garlic and ginger.

   

2. Heat a wok or skillet over high heat and add cooking oil (slightly more than usual). Heat until about 60-70% hot. Add Sichuan peppercorns (if using), minced ginger, and garlic. Stir-fry over high heat until fragrant. Add the drained potato shreds and maintain high heat throughout. Stir-fry quickly for about 2 minutes. High heat throughout is the soul of this dish for a crisp texture. When the potato shreds turn slightly translucent, add the bell pepper shreds and continue stir-frying for about 1 minute.

   

3. Add white vinegar (or black vinegar) along the edge of the wok, then season with salt and a pinch of chicken powder (if using). Adding vinegar just before serving helps maintain the crisp texture. Stir-fry quickly to combine evenly, then remove from heat. The entire stir-frying process should be completed within 3 minutes to ensure a crisp, tender texture.

   

TCM Notes

Potato: Rich in carbohydrates, dietary fiber, B vitamins (B₁, B₂, B₆, and pantothenic acid), and minerals like potassium. The dietary fiber promotes bowel movements and helps prevent constipation, while potassium supports healthy blood pressure. Note: Avoid consuming green or sprouted potatoes, as they contain solanine. Bell peppers (green and red) : Exceptionally high in vitamin C, which boosts immunity and enhances iron absorption. They contain capsaicin that stimulates digestion and appetite, as well as antioxidants that help prevent chronic diseases. Together, they create a low-fat, high-fiber, and nutritionally balanced dish.

Suitable for：Suitable for the general population, young and old alike Those with poor appetite: The mild spiciness and aroma help stimulate appetite Those with constipation or slow intestinal motility: Dietary fiber in potatoes aids bowel movements Those needing to supplement vitamin C and potassium

Not suitable for：Those with Spleen-Stomach deficiency cold: Potatoes are slightly cool in nature; excessive consumption is not advised Those with sensitive stomach or chronic gastroenteritis: Spicy stimulation may aggravate discomfort Those with eye diseases, esophagitis, gastric ulcers, or hemorrhoids: Should limit or avoid green peppers Those taking calcium supplements: Green peppers contain oxalates; maintain a 2-hour interval between consumption and supplement intake Those allergic to Solanaceae plants: Should avoid