These potatoes are a favorite among Chengdu expats. Nearly all expat children request the non-spicy version whenever they go out to eat at local restaurants. The spicier version can include peppers of all sorts, from sweet bell peppers to hot Thai chilies to pickled banana peppers.

  • Potato, peeled (200 g)
  • Chili pepper, dried whole (10 g)*IMG_0373
  • Sichuan peppercorn (2 g)*
  • Bell pepper (50 g)
  • Scallion (20 g)
  • Salt (2 g)*
  • Vinegar (8 g)*
  • Gourmet powder (1 g)*- optional
  • Oil

Preparation:

  1. Cut potato into very thin slices (use a mandolin if you have one.)
  2. Layer potato slices. Cut vertically into thin shreds.
  3. Soak potato shreds in ice water until just before cooking.
  4. Seed and rib green pepper.
  5. Slice into thin shreds.
  6. Slice dried chilies into shreds.
  7. Toss chilies to remove seeds.

Cooking:

  1. Drain potatoes.
  2. Season wok.
  3. Add cold oil and heat over a low temperature. (Chilies will be fried first. If the heat is too hot, they will burn very quickly.)
  4. Add dried chilies and Sichuan peppercorn. Stir quickly. Watch very closely and remove as soon as chilies begin to brown.
  5. Remove from heat. Add potatoes and green peppers. Stir fry.
  6. Add a little salt and gourmet powder. Stir fry briefly.
  7. Add vinegar.
  8. Remove from heat.
  9. Plate and top with scallions.

Dish checklist:

  • Are the potatoes crisp?
  • Is the dish slightly spicy, slightly sour?

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