Last week I made the Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

No unusual ingredients for this recipe and the interesting technique is the same cut-potatoes-into-matchsticks-and-rinse as the Korean Stir-Fried Shredded Potatoes recipe.

The stir-fry was straightforward; I tried a shorter time in the wok in case I had overcooked the previous Korean potato recipe. With that, I don’t think the Korean potatoes were harmed by the longer cook-time, and the shorter cook-time for these potatoes left a few of them slightly underdone.

Just like the Korean potatoes, the real problem is that there are so many better ways to cook potatoes. I was not a fan of the flavor profile for these; I’d prefer to eat the Korean shredded potatoes. I don’t think we’ll make these again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.