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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Potato’

1

Jul

2009

Hot and Spicy Potato Strips

I have fond memories of Hot and Spicy Potato Strips while growing up. They are not exactly the American French fry but rather used as one of our vegetable side dishes at home in China. You can make them mild or hot but as a family, we prefer hot! Why not serve with hamburgers and hot dogs during this weekend’s Fourth of July celebration!


2 large size russet potatoes (about 1-½ pounds)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
2 tablespoons water
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
¾ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and peel the potatoes. Slice the potatoes lengthwise into ¼ inch thick pieces. Crosswise cut the potatoes into ¼ inch thick strips.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot. Brown crushed red chili peppers for a few seconds. Add potato strips, cook and stir for about 3 minutes. Lower heat to medium. Add water, soy sauce, vinegar, sesame oil, salt, and sugar to wok. Cook and stir constantly for 6 to 7 minutes. The potato strips should be tender and slightly crispy. Serve hot.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 10 minutes

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