Chef's Notes
The soaking of the cut potatoes can be done overnight, too. This longer soaking period will remove more starch, which will produce a cleaner, less sticky finished dish. Store the soaking potatoes in the refrigerator.
Step 1: Preparing the Potatoes
- 1 1/2 lb (675 g) waxy potatoes
Peel the potatoes and cut into julienne. Cut then as evenly as possible. Then soak the cut potatoes in water for an hour or more to remove excess starch.
Just before cooking, drain the potatoes well, shaking out excess water.
Step 2: Cooking the Potatoes
- 1-2 tsp (5-10 ml) oil
- 4 dried hot chiles, e.g. Sichuanese, japones or arbol
- 1 tsp (5 ml) Sichuan peppercorns
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp (15 ml) black vinegar
- 1 scallion for garnish, sliced
Heat 1 tsp of oil at a time in a pan. Add the chiles and Sichuan peppercorns and stir-fry until aromatic. Add the potatoes, turn up the heat, and stir-fry until the potatoes are cooked, but al dente.
Stir in salt, sugar, and vinegar.
Plate and garnish with sliced scallions.