Chinese Shredded Potato Stir-Fry

Prep Time: 15m | Cook Time: 10m | Servings: 2-3

Ingredients

• 2 tbsp oil
• 3 garlic cloves, minced
• 2 small slices of ginger, minced
• 1 tsp freshly cracked black pepper
• 3 medium potatoes (460g)
• 1 small-medium carrot (100g)
• 1 stalk celery (90g)
• 1 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp vinegar (any - I use chinkiang)
• 1/2 tsp sesame oil
• Coriander, to garnish (optional)
• Cooked rice, to serve
• Chilli oil, to serve (optional)

Instructions

1. Slice the carrot into thin matchsticks.
2. Slice the potatoes into very thin matchsticks or use a julienne grater. Rinse the potatoes well to remove excess starch, then shake off as much water as possible.
3. Slice the celery into thin, translucent slices - cut at an angle for longer slices.
4. Heat the oil in a wok or large frying pan until hot.
5. Add the garlic, ginger, and black pepper- they should sizzle immediately. Stir for 20-30 seconds.
6. Add the potatoes, carrot, and celery. Cook for about 6-8 minutes on medium-high heat, stirring frequently, until the potatoes are cooked through but still crunchy.
7. Add the vinegar and soy sauce and cook for another 3 minutes.
8. Add the sesame oil, turn off the heat immediately, and stir through.
9. Serve with hot rice, extra chilli oil (Chiu Chow recommended), and garnish with coriander if desired.