Crispy Sichuan Potato Stir Fry

• 1 large red skinned potatoes, peeled and julienned
• 3 thin slices of ginger
• 3 cloves garlic, crushed
• 1 long red or green pepper, julienned
• 3 tablespoons oil
• 1 tablespoon Sichuan peppercorns
• 3-6 dried whole red chilies (or chopped)
• 1 teaspoon light soy sauce
• 1 teaspoon sugar
• 4 tablespoons white vinegar
• 1 teaspoon sesame oil
• ½ teaspoon salt
• 1 spring onion, thinly sliced
• 1 bunch coriander to garnish
• 1 small chilli, thinly sliced to garnish

• Peel and julienne the potatoes. Soak them in cold water, a pinch of salt and 2 tablespoons of white vinegar for 20 minutes. Then drain dry and set aside.

• Build your wok clock: your julienne red peppers at 12, then your chunky sliced garlic and ginger, julienned spring onion and lastly, the finely sliced chilli

• Heat oil in a wok over medium heat, and add Sichuan peppercorns and dried whole chillies. Fry for 1-2 minutes, or just till ingredients are fragrant.

• Remove from the oil and set aside.

• Over a high heat, add the ginger and garlic to the oil. Cook for a minute and then remove from the oil, and add the potatoes. Fry for a few minutes, till slightly softened, then add the peppers. Fry for another 1-2 minutes before adding the spring onion. Then re-introduce the ginger and garlic.Add the soy sauce, sugar, vinegar, sesame oil, remaining 2 tablespoons of vinegar, and salt. Stir-fry for another 2 minutes. Then add the Sichuan peppercorns and dried chillis back.

• Remove from heat and garnish with spring onions, chilli, and coriander