The first time I tried this Stir Fried Potatoes with Vinegar dish, it was at a Chinese restaurant in Hell's Kitchen, NYC. It isn't something I grew up eating and immediately I'm blown away. It's sour and salty and reminds me of eating Salt and Vinegar Potato Chips for dinner. But the shape reminds me of french fries, which is why I'm calling them Chinese American Fries. Even though they're not fried. But I would argue there are plenty of baked fries that aren't fried, either.
Actually, I can't think of any other Chinese potato recipes off the top of my head. Although China produces the most potatoes in the world, half of their crops are exported or fed to animals. They are looked at more like a veggie than a starch, which is why it's totally cool to eat this stir fry dish with a big bowl of noodles or rice.
The leftovers taste even better, because this dish is great cold. Kind of like a pickle. I wonder how they would turn out if you didn't quick cook them - if you let them sit longer in the pan and get crispy, like home fries or hash browns. For now, however, this is my Mom's recipe, which is written out AND in video form, below.
Stir Fried Potatoes with Vinegar
4 potatoes, julienned (sit in water and vinegar to prevent browning)
1 Tablespoon Vegetable Oil
1 Tablespoon Rice Wine Vinegar
6 Scallions, chopped
Salt and White Pepper to taste
Heat the oil over high heat in a non-stick skillet.
Add the scallions, salt, and white pepper. Stir for a minute.
Throw in the potatoes and add a tablespoon soy sauce. Stir to coat for a minute. Then, add the rice wine vinegar. Stir and cook for another 3-4 minutes. Add more soy sauce/vinegar/salt/pepper as needed.
Put it on a plate and serve with cilantro on top.