1 small jalapeno pepper, sliced thinly
1 small red pepper, sliced thinly
2 tsp. light soy sauce
1 tsp. white vinegar
2-3 Tbsp. vegetable stock or chicken stock
2 sprigs spring onions, chopped
1 Tbsp. oil
salt and pepper to taste
1. Wash and peel the potato. Slice it across in thin slices, and then juliened in uniform strips, like French Fry, but thinner. Rinse in water several times to remove starch, gently squeezing out the water. Drain and set aside.
2. Heat oil in a non-stick pan. Add potatoes and vinegar and fry for about 10 minutes, then add the rest of the ingredients. Stir fry for another 5 minutes, season to taste. The potatoes should be abit on the crunchy side but not raw.
Note: Shredding the potato creates more juice and makes it soggy to cook, thus sticking to the pan.