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Tudou Si - Stir Fried Potato Slivers from Sichuan, a quick side dish
4.75 from 8 votes
Servings: 4
Author: Lisa Lin

Tudou Si (土豆絲), Chinese Stir Fried Shredded Potatoes

Stir fried shredded potatoes (tudou si) is an easy dish that takes about 20 minutes to make. The potatoes are lightly crisp and they’re seasoned with Sichuan peppercorns and white pepper. Serve the dish with my jasmine rice, garlic green beans, and mapo tofu!
Prep Time13 mins
Cook Time7 mins
Total Time20 mins


  • 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)


  • 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.


  1. You can use any potato for this recipe.
  2. 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.


Serving: 1serving | Calories: 176kcal | Carbohydrates: 9g | Protein: 2.6g | Fat: 10.1g | Saturated Fat: 1.4g | Sodium: 895mg | Fiber: 2.4g | Sugar: 2g
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