“A Shaoxing rickshaw driver once told me he had subsisted mainly on potatoes during his rural childhood because his family was so extremely poor. “Tian a! (Heavens!)” he said when I told him that many of my own compatriots actually regarded them as a delicious treat and even a staple food. Although the Chinese don’t hold potatoes in the same esteem, they do have several fine ways of cooking them. This recipe is unexpectedly tasty and makes a good accompaniment to rice with another dish or two.”
– Fuchsia Dunlop, food writer, London
INGREDIENTS
400g waxy potatoes
2 tbsp cooking oil
4 tbsp thinly sliced spring onions, green parts only
Salt
METHOD
Peel the potatoes. Cut them into 3-4mm slices, then into 3-4mm slivers. If not cooking immediately, cover them in lightly salted cold water until needed.
Heat the oil in a seasoned wok over a high flame. Add the potatoes and stir-fry for a few minutes until just cooked but still a little crisp. Season with salt. Add the spring onions and stir to give them a lick of heat, then serve.
