Hot and sour potatoes (Suan la tudou 酸辣土豆)
A classic Chinese potato dish that’s crunchy, spicy and seriously delicious
  1. Soak the dried Sichuan peppercorns in hot water for 1 hour, to soften. Drain when ready to use.
  2. Peel the potato and slice it thinly. Use a mandolin if you want. Julienne the slices and then rinse repeatedly in a large bowl of water to wash out the starch. This process also helps keep the potato crisp. Drain and set aside.
  3. Heat a wok over medium heat. Pour about 800ml water and the white vinegar into the wok and bring to the boil. Add the drained potato and cook it, turn the heat to medium, and stir frequently for 20 seconds. When it becomes translucent, drain and set the potato aside.
  4. Put the wok over high heat and pour in the oil. Toss in the garlic, followed by the dried chillies and drained peppercorns. As soon as you can smell them, return the potato to the wok and stir-fry for about 40 seconds.
  5. Season with the chicken stock granules and sugar. Add the chinkiang vinegar, the green onions and Sichuan pepper oil. Add a little salt, if needed. Stir-fry a little more over medium heat, then serve immediately.
Recipe Notes

If you’re not that fond of sourness, replace the vinegar with light soy sauce. Just take its saltiness into account, so you may want to readjust the quantity of chicken stock and salt you use.