Chinese Stir-Fried Potatoes with Pepper and Onion Recipe
Chinese-style stir-fried potatoes are an interesting change from our traditional fries or roasted potatoes. Thinly sliced potatoes are quickly stir-fried with bell pepper and onion in soy sauce – the result is a kind of Asian version of pan-fried potatoes.
This dish turns simple potatoes into a quick, aromatic stir-fry inspired by Chinese home cooking. Thanks to thin slicing and soaking, the potatoes stay pleasantly crisp, and the combination of soy sauce, vinegar, garlic, ginger, and chili gives them a deep, savory flavor that’s very different from classic fries or roasted potatoes.
Chef's tips
Slice the potatoes as evenly as possible so they cook at the same speed and don’t fall apart. Don’t overcrowd the pan – if needed, fry in two batches so the potatoes fry instead of steaming. Adjust the amount of chili to your heat tolerance and be careful with the salt, because soy sauce is already quite salty.
How to serve
Serve immediately after frying, while the potatoes are still slightly crisp. They pair well with grilled or pan-fried chicken, pork, or tofu. For a simple vegetarian meal, serve them with a cucumber salad dressed with rice vinegar and sesame oil, or with a light Asian-style slaw.
Ingredients
- potatoes peeled, cut into thin batons like thick matchsticks - 400 g
- bell pepper cut into thin strips - 0.5 piece
- onion cut into thin slices - 0.5 piece
- garlic clove finely chopped - 1 piece
- fresh ginger grated - 1 cm
- soy sauce - 1.5 tablespoon
- rice vinegar or apple cider vinegar - 1 tablespoon
- oil e.g. rapeseed oil - 2.5 tablespoon
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoon
- salt to taste, carefully, as soy sauce is salty
- green part of spring onion or chives for sprinkling - 2 tablespoon
Preparation
- Peel the potatoes and cut them into thin batons, similar to thick matchsticks. Immediately place them in a bowl of cold water and set aside for 10 minutes to rinse off excess starch – this will make them crispier.
- Cut the bell pepper into thin strips, the onion into thin slices, finely chop the garlic, and grate the ginger on a fine grater.
- After 10 minutes, drain the potatoes and dry them thoroughly with paper towels – this is important so they fry well.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the potatoes and fry for 6–7 minutes, stirring often, until they start to brown lightly and are soft inside but still slightly crisp.
- Add the onion, bell pepper, garlic, and ginger. Stir-fry for another 3–4 minutes, stirring, until the vegetables soften and the garlic becomes very fragrant.
- Add the soy sauce, rice vinegar, and chili flakes. Stir-fry for another 1–2 minutes, stirring, until the sauce evenly coats the potatoes and reduces slightly.
- Taste and season with salt if needed. Transfer to a plate, sprinkle with the chopped green part of the spring onion or chives, and serve immediately.
Storage
Ziemniaki najlepiej smakują od razu po usmażeniu. Jeśli zostaną, przechowuj w lodówce do 2 dni i podgrzej na suchej patelni, ewentualnie z odrobiną oleju, aż znów się lekko zrumienią.
