Ingredients:

2 potatoes, dried red chilli to taste, oil, vinegar, salt to taste

Wash and peel the potatoes. Cut them, aiming for a shape similar to a French Fry, but much thinner.

The best way to accomplish this is to first of all cut the spud into thin slices, then cut them length-ways. The thinner and more uniform you can get them, the easier things will be later.

Heat the oil in a wok and add the potato, stir fry until half done. Then add all the other ingredients.

Chinese cooking is an art – ideally you should be able to cook the potato through just by shallow frying it – not deep frying it like a French-Fry. However, if it doesn’t work and the potato starts sticking, add a very little hot water. The water will evaporate off and steam the potato.

Repeat this process until it’s cooked.