Serves 1 | Prep 5 mins | Cook 4 mins
🥔 Ingredients
▢ 1 medium potato (100g after peeling)
▢ 20g mixed bell peppers (red + green, thinly julienned)
▢ 1 tsp minced garlic (≈2 cloves)
▢ ½ tsp minced ginger
▢ 2 dried red chilies (halved, seeds removed)
▢ 1 tbsp cooking oil
🧂 Seasonings
▢ ⅛ tsp fine salt (critical for 100g potato!)
▢ Pinch chicken powder (MSG-free)
▢ ¼ tsp sugar
▢ ½ tsp oyster sauce
▢ 1 tsp white vinegar (沿锅边撒)
▢ ¼ tsp chili oil (optional)
🔥 Step-by-Step Instructions
STEP 1: Prep Potatoes
- Julienne potato → Cut into 2mm thin matchsticks (火柴粗细).
- Rinse starch → Soak shreds in cold water for 1 min, then repeat rinse & drain 3x until water runs clear. Pat completely dry with paper towels.
- Blanch → Bring water to a rolling boil. Add potatoes ONLY for 30 seconds. Drain → immediately cool with ice water → squeeze out ALL moisture.
STEP 2: Stir-Fry
- Aromatics → Heat 1 tbsp oil in wok until smoking. Add garlic, ginger, and dried chilies → sizzle for 10 seconds until fragrant.
- Potatoes + Peppers → Add potato shreds and bell peppers → toss twice with spatula (max 15 seconds).
- Season → Sprinkle evenly:
└ Salt (⅛ tsp)
└ Chicken powder (tip of tsp)
└ Sugar (¼ tsp)
└ Oyster sauce (½ tsp)
→ Use fingers to scatter seasonings!
STEP 3: Signature Technique
- “Wok-side vinegar” → Pour 1 tsp white vinegar DOWN the hot wok’s inner wall → hissing sound triggers fragrance infusion.
- Optional heat → Drizzle ¼ tsp chili oil around edges.
- Final blast → Increase heat to MAX → stir-fry 45 seconds until potatoes are crispy-tender.
DONE! → Serve immediately to retain crispness.
🌟 Key Pro Tips
| Technique | Why It Matters |
|---|---|
| Rinse starch 3x | Prevents gluey texture → crystal-clear crunch |
| Blanch EXACTLY 30s | Softens fibers while staying crunchy |
| Pat potatoes BONE-DRY | Oil won’t splatter → flawless stir-fry |
| Vinegar on wok wall | Preserves acidity (direct contact kills tang!) |
| MAX heat at finish | Creates “wok hei” (锅气) smoky aroma |
✅ Accuracy Tested:
- Salt & sugar measured with ¼ tsp spoon → avoids over-seasoning
- 1 tsp vinegar = perfect tang-to-potato ratio for Western taste
For your video audience: Use this as a pinned comment or blog post! Adjustable servings calculator available at [YourChannel.com] 👩🍳
No MSG | Gluten-free adaptable (sub soy sauce for oyster sauce)