Name: Stir-Fried Shredded Potatoes
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 1 tablespoon light soy sauce; 1 teaspoon Chinkiang black vinegar; 2.5 cm (1 inch) piece of ginger, washed but not peeled, cut into fine julienne strips; 1 teaspoon salt; 1 tablespoon sesame oil; Sliced spring onions (scallions), to garnish; 3–5 white or red potatoes, about 800 g (1 lb 12 oz) in total; 3 tablespoons cooking oil; 3 dried red chillies; 2 large garlic cloves, cut into fine julienne strips

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

When Yeshi first arrived in the UK he was surprised to learn that potatoes were seen as a staple food, just like noodles, rice or bread. Although potatoes are frequently used in Tibetan cooking, they aren’t really treated as a stand-alone dish or a substantial side. This dish is usually served with rice and other sharing plates such as stir-fried pak choi or cabbage. At home, we call it ‘Tibetan chips’ – but as