Step 1

Heat a large Dutch oven or wide pot over medium-high. When hot, add 1 tablespoon of oil along with the doubanjiang, Sichuan peppercorns, carrots and dried chile. Stir for 2 minutes, until fragrant and carrots have softened slightly.

Step 2

Add the ginger, garlic and potatoes and sugar and stir well. Add the stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover and cook until potatoes are just tender, about 15 minutes.

Step 3

Add the cornstarch slurry and stir carefully, doing your best not to break up the potatoes. (It’s OK if some of them break.) Remove from the heat.

Step 4

Taste and season with salt, if needed. Finish with sesame oil and scallions and, if you want more heat, drizzle with chile oil. Serve with rice.