Russet Potatoes (2)
Slice the potatoes into very thin slices.
Stack a few of the thin slices on top of each other and cut them into very thin strips. As soon as the potatoes are cut, put the thin strips into a big bowl of cold water.
Scallions (1 bunch)
into thin pieces. Then julienne the
Green Chili Pepper (3)
and peel the
Garlic (2 cloves)
Drain the sliced potatoes.
Heat a pan or wok to very high heat. Drizzle
Sesame Oil (as needed)
in the pan.
Sichuan Peppercorns (to taste)
green onions and garlic, while occasionally stirring.
Add in the potato strips and stir well. Add in the green chilis and keep mixing for a few minutes. Then add
Chicken Stock (1/4 cup)
Salt (to taste)
Rice Vinegar (1/4 cup)
Toss a few more times and it's done!
Serve in a bowl and enjoy!