Step 1

Peel the potatoes. Slice as evenly as possible into 1/8-inch layers (or use a mandolin), then slice into 1/8 inch matchsticks.

Step 2

To remove excess starch, wash the potatoes in a bowl of water until the water runs clear. Once water runs clear, submerge potatoes in a large bowl of water with 2 Tbsp. of rice vinegar.

Step 3

While that sits, prepare the aromatics: thinly slice garlic. Then thinly slice bell peppers and scallions into 1/8 matchsticks like the potatoes. Remove seeds from dried chilis if desired.

Step 4

Drain the potatoes and let them sit in a sieve or colander to get rid of any excess water.

Step 5

Heat up a pan to medium heat and add 2-3 Tbsp. of neutral oil, followed by the red Sichuan peppercorns, if using.

Step 6

Once oil is hot, add the sliced garlic and dried chilis and stir fry for 1-2 min or until fragrant. Add the potatoes and stir fry for 2-3 min or until slightly translucent. Add the bell peppers, scallions, and seasonings: salt, sugar, mushroom or chicken bouillon, and 1.5-2 Tbsp. rice vinegar (adjust to your taste preference).

Step 7

Keep stir frying for another 3-5 min or until potatoes are just slightly crunchy (longer if you prefer softer potatoes). Enjoy!