Spicy Sour Potato Shreds (酸辣土豆丝)

酸辣土豆丝

Spicy Sour Potato Shreds (酸辣土豆丝) — SichuanSichuan / nationwide home cooking.

Ingredients

• potatoes (starchy, e.g. Russet)
• black vinegar (Chinkiang)
• dried red chilies, cut into 1 cm pieces
• Sichuan peppercorns
• garlic, sliced
• scallion greens, sliced
• salt
• neutral oil

Instructions

1. Peel (optional) and cut the potatoes into thin matchsticks — about 3 mm. Work quickly; the potatoes brown fast. (Shreds are even, matchstick-thin, and similar in size)
2. Rinse the shreds in cold water 3 times, then soak in fresh cold water 5 minutes. Drain and pat dry — the water should run clear. (Water goes from cloudy white to clear; shreds turn crisp)
3. Heat oil in a wok over high heat. Add Sichuan peppercorns and fry 15 seconds until fragrant — then remove them (optional, or leave for extra numbing). (Peppercorns sizzle and the oil turns fragrant)
4. Add chilies and garlic. Stir 10 seconds until the chilies are fragrant and glossy (don't burn them). (Chilies turn glossy dark red; oil takes on red tint)
5. Add the potato shreds. Stir-fry over high heat 2 minutes — keep them moving so they cook evenly without sticking. (Shreds turn slightly translucent and glossy)
6. Pour the vinegar along the wok wall — it will sizzle. Add salt and scallion greens. Toss 30 seconds and serve immediately while still crisp. (Shreds are glossy, evenly coated, with chili flecks)