Shredded Potato and Red Bell Pepper with Black Vinegar
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Shredded Potato and Red Bell Pepper with Black Vinegar
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A recipe for Shredded Potato and Red Bell Pepper with Black vinegar from the cookbook, Asian Salads! This light and refreshing side comes together in about 10 minutes.
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Ingredients
- 3 potato medium
- 1 tablespoon Shaoxing wine or sake, 15 milliliters
- 2 red bell peppers small
- 1 tablespoon black vinegar
- 2 teaspoons fish sauce aka nam pla
- 2 teaspoons sesame oil
- 1 pinch five spice powder
Instructions
- Peel and finely shred the potatoes, and soak in a bowl of cold water for a minute. Drain.
- Bring a pan of water to a boil with the Shaoxing wine and add the shredded potatoes. Boil for 45 seconds, then drain well.
- De-seed and thinly slice the bell peppers lengthwise, and soak in a bowl of cold water for about 3 minutes. Drain well.
- Mix the black vinegar and nam pla in a bowl, add the potato and bell pepper, and toss well to coat. Drizzle in the sesame oil and mix.
- Transfer to serving plates, and sprinkle with a little five spice powder.
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