Today’s recipe is another childhood favorite of mine, 酸辣土豆是 (suān là tǔ dòu sī), hot and sour julienned potatoes from Sichuan. My college roommate and I used to reminisce about it when we missed home. Similar to Chinese Three Threads 炒三丝, 丝 (sī) threads here refers to julienne, the most essential of knife skills for Chinese cooking. The ingredients are incredibly budget-friendly, but you won’t believe how delicious they can be.
Most versions of Sichuan hot and sour potatoes feature a second vegetable for extra color and textural contrast. My mom always used carrots, so that’s what I use too. The dish is seasoned with vinegar, chilies, and Sichuan peppercorns for an irresistibly crisp, spicy and tart mouthful. It’s traditionally served as a side dish at dinner, but I really like it for breakfast topped with a fried egg — like an extra flavorful potato hash.
I remember the first time I ever made this dish myself shortly after I moved into my first apartment. At the time, I hadn’t yet learned how to properly use a knife, so this was a big test of my limited kitchen skills. I sent a picture of the finished Sichuan julienne potatoes to my parents, and my mom promptly declared that I’d made 土豆条 (tǔ dòu tiǎo) French fries instead of 丝 julienne. It was a bit of a blow to my ego, but I resolved to improve my knife skills. After much trial and error, I’ve improved my julienne method enough to share with you. It’s based on knife skills 刀工 (dāo gōng) used by Chinese chefs, and I guarantee that it’s more useful than most knife skills videos out there.
Head’s up: This post may contain affiliate links: if you click through to purchase or sign up for something, I may earn a small commission. This is at no additional cost to you and helps me keep this site running. All sellers are ones I use myself. For more info, check out my policy here.
Ingredients for Sichuan Hot & Sour Potatoes
The ingredients for this homey dish are budget-friendly. If you already stocked your pantry with the ingredients on my essential ingredients shopping list, all you need is potato, carrot, garlic, and a few fresh chilies.
The most important ingredient here is the potato. We’re looking for a firm potato that will maintain it’s crunch when stir-fried. The best choices I’ve found are Yukon gold potatoes and red-skinned potatoes. Additionally, we’ll use a carrot for color contrast, sweetness, and crunch.
The other essential ingredients are:
- garlic
- fresh hot chilies
- dried red chilies
- Sichuan peppercorns (optional)
- Chinkiang vinegar (or distilled white vinegar)
- light soy sauce
- dark soy sauce (optional)
- (white) pepper
- scallions for garnish
Cooking Instructions
Cut 15 oz = 400g potatoes and 4 oz = 100g carrots into a 2mm julienne (see my foolproof instructions). The secret to crisp, cruncy potatoes is to wash off the excess starch. Wash the julienned potatoes in cold water until it runs clear (3-5 times). Leave the potatoes to soak in a large bowl of water (~2 qt) with 2 Tbsp of distilled white vinegar to prevent oxidization. If exposed to air for too long, they’ll turn pinkish brown.
Mince 2 cloves garlic, 4 dried red chilies, and 2 fresh hot chilies like Thai bird chilies. Heat a wok or stir fry pan to medium-low heat (280°F = 5.0 on the Duxtop induction). Add 1 Tbsp of high-heat cooking oil like avocado oil, and fry the aromatics (garlic, fresh and dry chilies, and 1/2 tsp Sichuan peppercorns) until aromatic. Turn the heat up to high (390°F = 8.0 on the Duxtop). Drain the potatoes and add them to your wok, tossing continuously to prevent sticking. For more info on wok tossing technique, see my stir fry video.
When the potatoes begin to turn translucent, add in the julienned carrots. Season with 2/3 tsp light soy sauce, 1/3 tsp dark soy sauce, 2 tsp Chinkiang vinegar, and salt and white pepper to taste. Toss continuously to combine. When the potatoes are cooked through but still crunchy, finish with 1 tsp of chili oil and minced scallions for garnish.
Using a small amount of dark soy sauce will give the potatoes a nice reddish color and a richer flavor. Alternatively, use all light soy sauce for a lighter colored dish. Chinkiang vinegar makes these Sichuan hot and sour potatoes extra aromatic, but white distilled vinegar will also work.
Made with light soy sauce and Chinkiang vinegar 
Made with dark soy sauce, light soy sauce, and distilled white vinegar
Did you try this dish?
These Sichuan hot and sour potatoes are quick to make and super budget-friendly. I love them for breakfast topped with an over easy or poached egg, or as a side dish at dinner. No matter what else you’re serving, these crisp, spicy, and tart potatoes are the perfect bite!
Did you try this dish? As always, let us know what you thought in the comments below, and don’t forget to tag #thericelover on Instagram!
Sichuan Hot and Sour Julienned Potatoes 酸辣土豆丝
Ingredients
- 2 potatoes, Yukon gold or red-skinned about 400g 土豆，400克
- ½ carrot about 100g 胡萝卜，100克
- 2 cloves garlic minced 大蒜，2颗切末
- ½ tsp Sichuan peppercorns 花椒，½茶勺
- 4 dried red chilies 干红辣椒，4颗
- 2 hot chilies 鲜辣椒，2颗
- 1 Tbsp cooking oil (suitable for high heat) like avocado oil 菜籽油，15克
- ⅔ tsp light soy sauce 生抽酱油，4克
- ⅓ tsp dark soy sauce or replace with light soy sauce 老抽酱油，2克
- 2 tsp Chinkiang (Chinese black) vinegar or distilled white vinegar 镇江香醋，10克
- 2 Tbsp distilled white vinegar 白醋，30克
- ¼ tsp sugar 白糖，少许
- 2 scallions minced 葱，2根切花
- chili oil (optional) to taste 辣椒油，适量
- salt to taste 食用盐，适量
- white pepper to taste 白胡椒，适量
Instructions
- Cut potatoes and carrots into a 2mm julienne (see notes). Rinse potatoes in water at least 2 times until water runs clear to wash away excess starch. Set aside covered in water and 2 Tbsp of distilled white vinegar.
- Mince garlic, scallions, fresh chilies; cut dried red chilies into short segments. Heat wok to medium heat (280°F) and add avocado oil. Stir fry all aromatics (garlic, fresh chilies, dried red chilies, Sichuan peppercorns) until fragrant.
- Turn heat up to high (390°F). Drain potatoes and stir fry, tossing continuously until potatoes begin to turn translucent.
- Add julienned carrots, continue tossing. When potatoes and carrots are cooked through, season with salt, white pepper, light soy sauce, dark soy sauce, and Chinkiang vinegar.
- Toss to combine thoroughly and turn off the heat. Finish with a drizzle of chili oil (optional) and stir to combine. Plate topped with minced scallions.
Comments
mmm I’m going to have to pick up Potatoes next time I’m at the store!
Author
They’re such a great pantry ingredient since this dish comes together so quickly!