Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in hettymckinnon's shredded stir-fried potatoes.
"Serving stir-fried potatoes with rice defies culinary logic for some, but it should come as no surprise that this carb-on-carb union offers a meal high in both comfort and happiness.
This recipe is based on the Sichuan dish qiang chao tu dou si, shredded potatoes stir-fried with chiles and Sichuan peppercorns and finished with sharp black vinegar . It may sound counterintuitive to talk about crisp-tender potatoes, but that’s exactly the result you're looking for here. Stir-frying the potato strips will temper their raw bite, but they should retain some defined crunch.
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