This was my brother's favorite dish. He used to be very picky but this was one of the ones he had no problem eating. There are two alternatives to this dish and one I'm not too sure about, and will reference with my grandma later.

Crisp Potato Stirfry with Vinegar

• Cut potatoes into slivers, about half a centimeter in diameter, 2-2.5 inches in length. (Just makes sense to me to use small increments in metric and big ones in american)
• Add oil and toss in potatoes to coat.
• Stirfry potatoes with vinegar and salt, do no let potatoes get soft. Check by tasting every so often to see if cooked all the way through.
• Serve with rice!

Grandma's Potato stirfry

• Cut potatoes into slivers, about 3/4 a centimeter in diameter, 2-2.5 inches in length. These are a bit thicker.
• Add a tiny bit of oil and toss in potatoes
• Add salt, possibly MSG in her recipe, and nothing else, stirfry until potatoes are softer, a bit frayed and mushier.
• Serve with rice!