Steps
- Peel 2 large red-skinned potatoes and cut into very fine matchsticks. Rinse in several changes of cold water until mostly clear, then drain and cook promptly.
- Heat 2 tablespoons of canola oil with 1 tablespoon of Sichuan peppercorns in a wok over medium heat until fragrant. Remove and discard the peppercorns.
- Add 2 thin slices of ginger, minced, 2 minced garlic cloves, and 3 dried red chilies, deseeded and chopped. Stir-fry over medium heat for 1 minute.
- Add the potatoes and 1 deseeded long red hot pepper, cut into fine strips. Raise the heat to high and stir-fry for 30 seconds.
- Add 1 teaspoon of light soy sauce, ½ teaspoon of sugar, 1 teaspoon of white vinegar, ½ teaspoon of sesame oil, and 1 tablespoon of water. Season with salt and stir-fry for 1 minute.
- Cover for 45 seconds, until cooked but crisp. Uncover and stir in 1 chopped scallion.