Chinese 15 min

Chinese Twice-Cooked Potatoes (Tu Dou Si)

Name: Chinese Twice-Cooked Potatoes (Tu Dou Si)
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs Russet or Yukon Gold potatoes, julienned into thin matchsticks; 3 dried red chilies, halved; 4 cloves garlic, minced; 1 green bell pepper, julienned; 3 tablespoons vegetable oil; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon Sichuan peppercorn powder; 2 green onions, cut into 1-inch pieces

veganvegetariandairy-freequick

Ingredientsfor 2

200

Cal

Protein

32g

Carbs

Fat

11.5 lbs Russet or Yukon Gold potatoes, julienned into thin matchsticks
23 dried red chilies, halved
34 cloves garlic, minced
41 green bell pepper, julienned
53 tablespoons vegetable oil
62 tablespoons rice vinegar
71 tablespoon soy sauce
81 teaspoon sugar
91/2 teaspoon salt
101/2 teaspoon Sichuan peppercorn powder
112 green onions, cut into 1-inch pieces

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Instructions

1
Julienne potatoes into thin matchsticks. Rinse under cold water for 2 minutes, then soak in cold water for 5 minutes to remove excess starch — this is essential for the crispy rather than gluey texture. Drain and pat completely dry.
2
Blanch potatoes in boiling salted water for exactly 90 seconds. Drain immediately and rinse with cold water. They should be barely cooked — still firm with a slight bite. This partial cooking ensures even stir-frying.
3
Heat wok over high heat until smoking. Add oil and dried chilies. Fry 30 seconds until the chilies darken slightly. Add garlic and stir-fry 15 seconds.
4
Add blanched potato strips. Stir-fry over maximum heat for 2 minutes, tossing frequently. Add green bell pepper and toss 1 more minute.
5
Add rice vinegar, soy sauce, sugar, salt, and Sichuan peppercorn powder. Toss rapidly for 30 seconds. Add green onions and serve immediately. The potatoes should be crispy-tender with a tangy, slightly numbing dressing — a classic home-cooking dish across all of China.