Chinese Shredded Potato Stir Fry (黑椒土豆丝)

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Chinese Shredded Potato Stir Fry (黑椒土豆丝)



I absolutely love this method of cooking potatoes! I distinctly remember the first time eating this as a kid and being so heckin’ mind-blown! Potato can be CRUNCHY?!! Not like crunchy fries, but the actual potato strands themselves are crunchy even though they’re cooked, and still full of potato flavour. The first time I ate this my dad made it black pepper although typically this is a Szechuan dish spiced with Szechuan peppers. I remember loving the black pepper flavour, and even though as I grew up and ate so many renditions with the actual Szechuan peppers, I always immediately think BLACK PEPPER when I think of shredded potato stir fry.
If you can find Szechuan pepper powder, I can definitely recommend adding a good pinch n with the pepper! It’s a wild, numbing firecracker of a peppercorn so don’t go too crazy! Less is more, especially if you’ve never had it before.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Cuisine Chinese
Servings 2 people


  • Wok or Large Fry Pan


  • 2 tbsp oil
  • 3 garlic cloves minced
  • 2 small slices of ginger minced
  • 1 tsp freshly cracked black pepper
  • 3 medium Potatoes 460 grams
  • 1 small – medium Carrot 100 grams
  • 1 stalk Celery 90 grams
  • 1 tbsp Soy Sauce
  • 1 tbsp Vinegar any
  • 1/2 tsp Sesame Oil
  • Coriander to garnish (optional)
  • Extra Chilli Oil I recommend Chiu Chow


  • Slice carrots into thin matchsticks – as thin as you can!
    1 small – medium Carrot
  • Slice potatoes into very thin matchsticks, or use a julienne grater if you have one! Takes me a while to cut everything so thin but worth it for texture later so don’t rush! Rinse potatoes after cutting to get rid of any excess starch. Shake off as much water as you can.
    3 medium Potatoes
  • Slice celery into thin slices – the slices should be translucent – cut at an angle for longer slices.
    1 stalk Celery
  • In a wok or large frying pan, heat the oil until hot. Add garlic, ginger, black pepper (they should sizzle immediately when you put them in). Add potato, carrot and garlic and cook for about 6-8 minutes on medium to high heat (gas) so potato cooks through completely, stirring frequently.
    2 tbsp oil, 3 garlic cloves, 2 small slices of ginger, 3 medium Potatoes, 1 small – medium Carrot, 1 stalk Celery, 1 tsp freshly cracked black pepper
  • Add the vinegar and soy sauce and cook for around 3 minutes.
    1 tbsp Soy Sauce, 1 tbsp Vinegar
  • Finally add the sesame oil, turn heat off immediately and stir through.
    1/2 tsp Sesame Oil
  • Serve with extra chilli oil (I recommend Chiu Chow) and garnish with coriander! Eat with hot rice.
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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