Stir-Fried Shredded Potato

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1. 1
   Peel the potato and soak it in cold water to prevent browning. Using a sharp knife, slice thinly, then stack and cut into thin strips. You may also use a mandoline or julienne peeler.
   ▶ ≈1:24
2. 2
   Rinse the shredded potato in cold water and pat dry. Slice the mini peppers thin and prepare the sliced garlic.
   ▶ ≈2:30
3. 3
   Heat oil in a non-stick pan, add sliced garlic, salt, and green Sichuan peppercorns. Be careful not to burn the garlic while infusing the oil with flavor.
   ▶ ≈4:03
4. 4
   Add the sliced peppers and stir-fry briefly to keep them crunchy and not overcooked.
   ▶ ≈4:47
5. 5
   Add the rinsed and dried shredded potato and stir-fry for about 5 minutes or until the potato reaches your desired tenderness. Cooking time depends on thickness and texture preference.
   ▶ ≈5:17
6. 6
   Taste and add more salt if needed. Drizzle with white rice vinegar and toss well. Plate and serve.
   ▶ ≈6:17