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Chinese Stir Fried Shredded Potatoes

Chinese Stir Fried Shredded Potatoes
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Quinoa, Soy


For the quinoa

  • ¾ cup quinoa (washed)
  • 1½ cups water

For the shredded potato

  • 2 tbsps canola oil
  • 2 medium carrot (julienne)
  • 2 cloves garlic (minced)
  • 1 medium green bell pepper (julienne)
  • 1 lb mealy potato (wash and remove skin then julienne)
  • 1 tsp rice vinegar
  • 1 tsp sichuan peppercorns (crushed)
  • 2 tbsps soy sauce


  1. Cook the quinoa until the water is all absorbed (around 15-20 minutes).
  2. Prepare a big bowl with water and add the skinned potatoes while you julienne the rest of them.
  3. Add the julienned potatoes to the water as well to avoid them turning brown.
  4. Use a big wok or frying pan and heat up the oil, add the sechuan pepper and fry until fragrant.
  5. Add garlic for about 5 seconds and then add the potatoes for about 3 minutes, then add the rest of the veggies.
  6. Stir fry on high heat for 3 more minutes until the outside of the potatoes is slightly soft and the inside still a little bit crisp.
  7. Add rice vinegar ans soy sauce and give it a good stir, adjust taste and enjoy!

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