Ingredients:
600 g large potatoes ( 1 lb 5oz)
3 tablespoons peanut oil
2 tablespoons chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon sea salt
1/2 teaspoon chili flakes
1 small coriander leaves, to garnish ( cilantro)
Directions:
Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.