Peel the Russet Potato (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.
Cut the Scallion (2) into thin pieces. Then julienne the Green Chili Pepper (3) and peel the Garlic (2 clove).
Drain the sliced potatoes.
Heat a pan or wok to very high heat. Drizzle Sesame Oil (to taste) in the pan.
Add 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), and Rice Vinegar (1/4 cup).
Toss a few more times and it's done!
Serve in a bowl and enjoy!