Back to 4 servings 2 large waxy yellow potatoes, peeled, about 400 g; avoid Russet 1 tablespoon vegetable oil, or caiziyou (roasted rapeseed oil) for more flavor 0.5 teaspoon whole Sichuan peppercorns, huajiao 3 dried chilies, chopped; zidantou preferred 2 cloves garlic, sliced 0.5 teaspoon salt, more or less to taste 0.25 teaspoon MSG, optional 1.5 tablespoons Chinese black vinegar, Zhenjiang/Chinkiang preferred 2 scallions, finely chopped
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1 Step 1: Cut the potatoes into very thin matchsticks using a mandoline, a food processor grating blade, or a sharp knife.2 Step 2: Soak the shreds in at least two changes of cold water for about 10 minutes, until the water runs clear. Drain well and pat dry; the shreds stiffen as they sit.3 Step 3: Warm the oil in a large wok or skillet over medium heat, then let it cool slightly. Add the Sichuan peppercorns to the cool oil and cook until they sizzle and turn fragrant, then add the dried chilies.4 Step 4: Add the garlic and stir-fry for about 10 seconds until fragrant. Turn the heat to high, add the potato shreds and stir-fry for 2 to 3 minutes.5 Step 5: Cook until the potatoes are softened on the outside with a slight crisp at the heart. Turn off the heat, season with salt and MSG if using, and pour the black vinegar around the edges of the pan, then toss.6 Step 6: Top with the chopped scallions and serve immediately.getsaucepan.com/r/d5503c5d-8c11-53ca-a377-ad51dae99f42
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