1 hour ago, TdeV said:Is the potato raw when it goes into a stir fry? If so, how small do you chop it? (I'm wondering how such a long cook item gets done). Always lots to learn.
Obviously I can't answer for @wellfoodrecipesbut potatoes are not actually very common in Chinese cuisine. They have long been looked down on disparagingly as poor peasant food. That is changing slightly, but very slowly. I can only think of one stir-fried treatment, which is also the most common treatment*. The potatoes are slivered like the narrowest shoestrings you can manage along with carrots similarly slivered, then stir fried with chilli and maybe slivered scallions or Chinese chives and finished with white rice vinegar. Served with other dishes as a sort of side.
Here are some I inexpertly made and photographed a while back. The potatoes do cook very quickly.
* Apart from McDonald's and KFC's fries.
