This side dish is popular in homestyle Chinese cooking, and every home has its own favorite variation of it. Try this basic recipe and tweak to your liking — some prefer to add Chinese vinegar to add a sour punch and others prefer to leave the potatoes on the more raw, crunchy side.
NOTE: If you slice stacked planks, be careful of your fingers because the potatoes may slip around.
NOTE: Everyone’s preference is different — some like their potatoes on the crunchy side, some on the softer. The important thing is that the potatoes remain individual shreds, and don’t soften to the point of mashing together.
This recipe was created by Local Roots Recipe Developer Irena Huang.
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