Stir-Fried Potato with Lup Cheong and Green Chilli

We saw this recipe on Kylie Kwong's show on the Food Network (the Beijing Episode), it looked quite tasty, so when we found it online, we had to try it. And it tasted as good as it looked on television. The lup cheong she used was made with duck meat (which also sounded good); ours was made with pork and chicken - there are all kinds with different flavours. Chinkiang vinegar is dark vinegar made from glutinous rice. The green chili we used was smaller, I believe, than the one that was used to make this recipe. This amount makes enough for 4-6 people as part of a larger meal.

Stir-Fried Potato with Lup Cheong and Green Chilli
from a recipe by Kylie Kwong
2 large potatoes, peeled
1 medium carrot, peeled
2 Tbsp vegetable oil
5 cm (2 in) piece ginger, cut into thin strips
1 teaspoon sea salt
2 lup cheong (Chinese dried sausage), finely sliced
2 Tbsp Shao Hsing wine
1 tsp brown sugar
2 Tbsp Chinkiang vinegar
2 Tbsp light soy sauce
1 large green chilli, finely sliced lengthways
1 tsp sesame oil
1/4 cup water

Cut potatoes lengthways into 5 mm (¼ in) slices, then into 7 cm (2¾ in) strips. Use a vegetable peeler to shave carrot into ribbons, then cut into fine strips.

Heat oil in a hot wok or large heavy-bottomed pan until surface seems to shimmer slightly. Add potatoes, ginger and salt and stir-fry for about 2 minutes, or until the potatoes are lightly browned. Add sausage and stir-fry for 2 minutes.

Add shao hsing wine and sugar and stir-fry for a further 2 minutes. Stir in carrot and remaining ingredients and stir-fry for about 6 minutes or until potatoes are just tender. Serve immediately.