How to Make Delicious Stir-Fried Tomato and Potato Shreds at Home?

Q: Can I substitute another sauce for the garlic sauce in this recipe?
A: Yes, you can use minced garlic or a different garlic-flavored sauce as a substitute.

Q: Is it necessary to blanch the potato shreds before stir-frying?
A: Blanching the potato shreds helps to remove excess starch and ensures they cook evenly in the stir-fry.

Q: Can I use canned tomatoes instead of fresh ones?
A: Fresh tomatoes are preferred for their texture and flavor, but you can use canned tomatoes in a pinch. Adjust the cooking time accordingly.

Stir-Fried Tomato and Potato Shreds


  • 1 large potato
  • 2 tomatoes
  • 1 tablespoon garlic sauce
  • A handful of cilantro (coriander)
  • 1 tablespoon tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch mixed with water
  1. Blanch the potato shreds in boiling water for one minute, then drain.
  2. Heat oil in a pan and add a heaping tablespoon of garlic sauce.
  3. Add diced tomatoes and cook until soft. Then, add tomato chunks and the blanched potato shreds.
  4. Mix in soy sauce, tomato sauce, oyster sauce, and cornstarch mixture.
  5. Stir-fry over high heat until evenly mixed. Finish by stirring in cilantro and serve hot.
  • Rich in carbohydrates from potatoes and tomatoes
  • Contains vitamins and minerals from fresh vegetables
  • Low in fat, suitable for a healthy diet
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