Crispy Potato Slivers with Chinese Wind-Dried Bacon
A crunchy stir-fry of potato matchsticks and wind-dried bacon, finished with sesame oil and white pepper.
- Prep30 min
- Cook15 min
- Total30 min
- DifficultyMedium
- Servings2
This recipe comes from the Poon family kitchen, where potatoes are treated like a green vegetable – never overcooked, always with bite. The wind-dried bacon adds a deep, smoky savoriness, while the sesame oil and white pepper bring a clean, aromatic finish.
Perfect as an unusual side dish for a festive meal, it comes together in minutes once the bacon is steamed. The key is to keep the potatoes crunchy, so resist the urge to soften them.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the bacon on a plate and steam it over simmering water for 15 minutes. Meanwhile, peel the potatoes and cut them into fine matchsticks (or use a julienne peeler), dropping them into a large bowl of cold water as you go. Once all are cut, swirl them in the water to remove excess starch, then drain. Finely slice the steamed bacon into matchsticks, reserving any liquid that collected on the plate.
- Heat a wok or large frying pan over high heat until smoking. Add the vegetable oil and swirl to coat the surface. Toss in the sliced bacon and ginger, and stir-fry for 30 seconds. Then add the potato matchsticks and stir-fry for 3–5 minutes, tossing constantly, until the potatoes are hot throughout and have lost their raw edge – they should still be slightly crunchy.
- Add a pinch of salt and the white pepper, followed by any reserved bacon juices. Toss again, then add the sesame oil and the spring onion matchsticks. Stir-fry for another minute until the onions wilt slightly, then transfer to a plate and serve immediately.
💡 Tips
- Use a mandoline or julienne peeler for even potato matchsticks.
- Do not skip the cold water soak – it removes starch and helps the potatoes stay crunchy.
- If you cannot find wind-dried bacon, substitute with a good-quality smoked streaky bacon and reduce the steaming time to 10 minutes.
Inspired by a recipe from Delicious Magazine