I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Potatoes are not the first thing that comes to mind when you find of vegetables to pickle. And I’m not a fan of potatoes or starchy veggies, but this is a recipe that my mom gave me. It turned out to be crunchy (but not raw) and quite addictive. I ended up eating close to 3 potatoes within 2 days!
Hand cut the potatoes into strips. The thinner as you can hand cut, the better. Soak it in cold water and let the “starchyness” seep out. May need to change water a few times. I soaked mine overnight in the fridge as I find that it helps maintain the potato’s crisp.
Heat pan with oil. Add the potato strips and stir fry until the strips are half transparent. Keep tossing the strips so that it doesn’t stick together or burn on the pan.
For 3 potatoes, add about half a cup of chinkiang vinegar. This black rice vinegar smells very strong and it’s the type that you use to dip shanghai dumplings (xiao loong bao) or to marinade ribs. Keep tossing the strips until the vinegar is distributed evenly. Toss until all the of strips are transparent (do not over cook).
Turn off heat and add the chopped cilantro and green onions. Plate and let cool. As it cools, the potatoes will remain more of its crunch.
This make a really great snack! Addictive and opens up your appetite!