Chinese potato stir-fry with chilli oil and vinegar Chinese potato stir-fry with chilli oil and vinegar

Explore the humble potato's versatility with this spicy Chinese-inspired stir-fry.


Serves 4


20 minutes



  • 600g brushed potatoes, peeled and julienned
  • 1 tbs vegetable oil
  • 2 cloves garlic, chopped
  • 2 long red chillies, seeds removed and thinly sliced
  • 1 tsp chilli oil
  • 1 tbs soy sauce
  • 2 tbs light soy sauce
  • 2 tbs dark soy sauce
  • 1½ tbs Chinese black vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • Spring onion, sliced, to garnish
  • Steamed jasmine rice, to serve


Add the potatoes to a large bowl and cover with water. Soak for 5 minutes, then rinse and drain thoroughly to remove excess starch.
Heat the oil in a large wok or frypan over high heat. Stir-fry the garlic and chilli for 30 seconds, until aromatic.
Add the potato and stir-fry for another minute, coating the potato in the garlic and chilli oil. Add the soy sauce, vinegar, sugar and salt, and stir to combine.
Cover and cook for another minute until the potatoes have started to wilt but are still crunchy.
Remove the lid and stir-fry for another 2 minutes, until the excess liquid has evaporated. Taste and season. Serve drizzled with chilli oil and garnish with spring onion.

Originally published in The Costco Connection, May/Jun 2022. Pick up the latest copy at your local warehouse or read it online.