Sichuan Cuisine · tested Chinese home cooking
Hot and Sour Shredded Potatoes (Suan La Tu Dou Si) Recipe
酸辣土豆丝 Suān Là Tǔ Dòu Sī
A surprisingly addictive Chinese dish from the Sichuan province – shredded potatoes stir-fried into a crispy-tangy sensation. Thin potato shreds retain a satisfying crunch while absorbing the chili-vinegar dressing. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 large potatoes, peeled
- 3 dried chilies, cut into segments
- 1 tsp Sichuan peppercorns
- 2 cloves garlic, minced
- 2 tbsp black vinegar
- 1 tsp salt
- 1 tsp sugar
- 2 scallions, sliced
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Shred potatoes into thin matchsticks using a mandoline…
Shred potatoes into thin matchsticks using a mandoline or knife. Rinse thoroughly under cold water until water runs clear to remove starch.
Step 2
Soak shredded potatoes in cold water for 5 minutes
Soak shredded potatoes in cold water for 5 minutes. Drain and pat very dry.
Step 3
Heat oil in a wok over high heat until smoking
Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, fry for 10 seconds.
Step 4
Add garlic, then immediately add potato shreds
Add garlic, then immediately add potato shreds. Stir-fry vigorously for 2 minutes.
Step 5
Add black vinegar, salt, and sugar
Add black vinegar, salt, and sugar. Continue stir-frying for 1-2 minutes until potatoes are cooked but still crunchy.
Step 6
Drizzle with sesame oil, top with scallions
Drizzle with sesame oil, top with scallions. Serve hot or at room temperature.
Cook’s notes
- The rinsing and soaking step removes excess starch, which keeps the potatoes crunchy
- Cut all shreds to uniform thickness for even cooking
- The potatoes should remain crunchy – don't overcook
- This dish is delicious served cold as a salad the next day
Common questions
Can I make Hot and Sour Shredded Potatoes (Suan La Tu Dou Si) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.