Suanla Tudousi (Hot-and-Sour Sichuan Stir-Fried Potatoes) Recipe

Ingredients (13)

• 1 large or 2 medium waxy potato (about 10 ounces; 280g), such as red bliss or round white, peeled and cut into 1/16-inch-thick matchsticks
• 4 dried Chinese chiles (about 4g total), stemmed and seeded
• Kosher salt
• 1 teaspoon (5ml) Chinkiang black vinegar
• 1/2 teaspoon light Chinese soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG or Totole Granulated Chicken Soup Mix (see note)
• 1 teaspoon dried Sichuan peppercorns
• 1 scallion (15g), ends trimmed and cut into 2-inch segments
• 2 medium garlic cloves (10g), thinly sliced
• 1 long red hot chile pepper (about 1 ounce; 30g) , stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)
• 1 long green hot chile pepper (about 1 ounce; 30g), stemmed, seeded, and sliced lengthwise into 2-inch matchsticks (see note)
• 1/4 cup (60ml) neutral oil, such as peanut, canola, or vegetable oil