Spicy Chinese Potatoes

• Vegan
• Gluten free

• Produce

  • 4 cloves Garlic
  • 2 Scallions
  • 1 Serrano chile pepper
  • 1 1/4 lbs Yukon gold potatoes

• Condiments

  • 4 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 3 tbsp Vegetable oil

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 1/4 pounds yukon gold potatoes, very thinly sliced
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 tablespoons vegetable oil
• 4 cloves garlic, peeled and thinly sliced
• 2 scallions, sliced into 1-inch pieces
• 1 Serrano chile pepper, stemmed and sliced

Directions

• Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
• Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
• Heat the vegetable oil in a 10 cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
• Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
• Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.