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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	600	g		462.0	104.94	12.3	0.54
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
black vinegar	2	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sea salt	1	teaspoon		-	-	-	-
chili flake	1/2	teaspoon		-	-	-	-
coriander leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.