Cooking Instructions
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Step 1
Peel the
Russet Potatoes (2)
.
Step 2
Slice the potatoes into very thin slices.
Step 3
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.
Step 4
Cut the
Scallions (1 bunch)
into thin pieces. Then julienne the
Green Chili Pepper (3)
and peel the
Garlic (2 cloves)
.
Step 5
Drain the sliced potatoes.
Step 6
Heat a pan or wok to very high heat. Drizzle
Sesame Oil (as needed)
in the pan.
Step 7
Add
Sichuan Peppercorns (to taste)
green onions and garlic, while occasionally stirring.
Step 8
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)
.
Step 9
Toss a few more times and it's done!
Step 10
Serve in a bowl and enjoy!
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