Tudou si (土豆絲) is a side dish that originates from China’s Sichuan Province. The dish usually consists of shredded or slivered potatoes that are quickly stir fried with aromatic spices, as well as Sichuan peppercorns and chili flakes.
The quick stir fry takes out the raw bite from the potatoes, but they are still lightly crisp at the core. Imagine eating julienned carrots that are lightly cooked and still slightly firm in the center. That’s what the texture of tudou si is like. If you prefer the potatoes to be softer, you can cook them for a few minutes longer. However, the potatoes may break into smaller pieces or stick to your wok.
HOW TO PREPARE TUDOU SI
The trickiest part of this dish is slicing the potatoes and carrots. I usually make the dish with russet potatoes, though any type of potato works. Because russets tend to be long, I slice them in half, crosswise. Then, I lay the flat side down on my chopping board and slice each half into thin planks. Finally, I slice the planks into matchstick pieces. Similarly, slice the carrot into matchsticks.
You can use a food processor to grate the potatoes and carrots. However, I found that the grated potatoes were too thin and flimsy. If you decide to use the food processor, make sure to rinse the grated potatoes to wash away the excess starch. Otherwise, the potatoes will be slightly gummy.
VARIATIONS
You can prepare tudou si a number of ways. Most commonly, you’ll see the potatoes stir fried on their own or with sliced bell peppers. I like cooking the potatoes with carrots and bell peppers to give more color and natural sweetness to the dish.
Some recipes also recommend adding Zhenjiang vinegar (鎮江香醋), sometimes called “Chinkiang” vinegar. I prefer finishing the dish with a light drizzle of chili oil.
WHAT TO SERVE WITH TUDOU SI
GRAIN/NOODLES
PROTEIN
VEGETABLES
Tudou Si (土豆絲), Chinese Stir Fried Shredded Potatoes
Ingredients
- 12 to 13 ounce russet potatoes (see note 1)
- 1 medium carrot
- 1/2 cup thinly sliced green bell pepper
- 2 1/2 tablespoons canola or vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 1/2 teaspoons Sichuan peppercorns (see note 2)
- pinch of red pepper flakes (optional)
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili oil (optional)
Instructions
- Fill a bowl with cold water. You’ll be soaking the slivered potatoes in the water later. This prevents the potatoes from oxidizing after they’re cut and it washes away some of the excess starch.
- Cut the potato in half, crosswise. Lay the potato halves flat side down on your chopping board. Slice each half into thin planks, slightly less than 1/8-inch thick. Stack a few of the planks and slice into thin slivers. Continue until you have finished slicing all the potatoes. Transfer the slivered potatoes to the bowl with cold water.
- Peel the carrot and cut them into 3-inch sections. Slice each section into matchstick pieces.
- When you are ready to cook the potatoes, drain them from the water.
- Heat the canola oil in a wok over medium to medium-high heat. Add the garlic, ginger, Sichuan peppercorns, and red pepper flakes, if using. Cook for 30 seconds, until fragrant.
- Next, add the potato slivers and cook for about 2 minutes, stirring occasionally. Add the carrots, bell pepper, white pepper, and salt. Stir to combine. Cook for another 2 to 3 minutes. The outside of the potato should be slightly soft but the inside still crisp.
- Transfer the potatoes to a plate. Finish the dish with a light drizzle of chili oil, if you like.
Notes
- You can use any potato for this recipe.
- If you want the peppercorns to be easier to digest, grind them with a mortar and pestle. You can add a small pinch of red pepper flakes to the dish if you want more heat. I use the dried chilis mostly as a garnish in this dish.
Nutrition
Kathy says
How many potatoes should I use for this recipe?
Lisa Lin says
That is about 1 large russet potato.
Kathy says
Thank you, I ended up using way more than that because we have so many right now. It tasted very good though – not too vinegary, which was my concern!
Rebekah says
I’ve made this several times and it really is my go-to for when I want to do something different with potatoes. I *think* I remember having ordered this before in China(?), but it’s not something I typically see on a menu in the states. I will also eat almost anything with Sichuan peppercorns, so this is an easy one for me!
Lisa Lin says
I completely agree—this is usually a dish that I order in China, but I rarely see it in restaurants in the US!
Lauren says
I never would have come across this recipe if it weren’t for the Hobby Club newsletter that I signed up for at the beginning of quarantine. I was thankful to find something new to try with potatoes! I think it turned out pretty good for my first time and I love how healthy and easy it is. I don’t think I’ve ever seen this served in the States but I will keep my eyes peeled so I can see how mine compares to the real thing 🙂
Mae says
I made a version of this the other day (inspired by this recipe) and it was really good! I seasoned it differently (soy sauce, sesame oil, a little sugar, garlic) so I can’t really comment on the flavor of this recipe, but I just wanted to comment and say I’m really glad I discovered that Chinese potatoes is a thing! I really like how they’re cooked – soft enough but not mush. Thanks for sharing this recipe 😊
sheen says
I just ordered an almost identical thing on a menu and it was great. I was unsure of what this actually was when I saw it (all I could picture was hashbrowns). Was super good! Maybe not fair to rate this recipe since I haven’t cooked it yet, but we had chilis and szechuan peppercorns with some assorted veggies and it was awesome! You were my top google result and the main reason I ordered, so thank you 🙂
Jiahe says
Amazing recipe Lisa Lin, I read your recipes. They are really easy to try at home. But for this one, Sichuan peppercorns is not available in my local shops. Can I substitute this any any other type of peppercorns?
Please let me know.
Lisa Lin says
The taste will be different, but I’d probably use white peppercorns instead of Sichuan red peppercorn.