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

Place shredded potatoes in a medium bowl, cover with cold water, and soak for 5 minutes. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water. Return potatoes to bowl, refill with cold water, and repeat process until water runs clear, at least 2 more times. Drain, and set aside; refill now-empty bowl with cold water and set aside as well. Using sharp kitchen shears, cut chiles lengthwise into threads. Place in small bowl, cover with cold water and soak for 5 minutes, then drain and set aside.

Fill a wok with about 4 inches water, season generously with salt, and bring to a boil over high heat. Add potatoes and cook until barely translucent, about 30 seconds. Transfer to prepared bowl of cold water, then rinse under running cold water until completely chilled. Drain well and set aside. In a small bowl, combine black vinegar, soy sauce, sugar, and MSG. Stir until well combined and sugar is dissolved; set aside.

Heat a carbon-steel wok or large carbon-steel skillet over high heat until lightly smoking. Add oil, swirling to coat wok, and heat until oil is lightly smoking. Pour half the oil into a heatproof bowl; reserve extra oil for another use. Remove wok from heat and add Sichuan peppercorns to remaining oil, swirling wok occasionally, until peppercorns are fragrant and toasted but not burnt, about 30 seconds. Using a slotted spoon or spider, strain and discard Sichuan peppercorns, leaving oil in the wok.

Increase heat to high and heat oil until just smoking. Add dried chiles, scallion, and garlic. Cook until aromatic, stirring constantly with a wok spatula and taking care not to brown the garlic, about 10 seconds.

Add reserved potatoes, and continue to cook, stirring and tossing constantly, until potatoes are barely cooked through but still retain their crisp texture, about 1 minute. Add red and green chile peppers and cook, stirring and tossing, until just barely cooked and still crisp, about 30 seconds.

Working quickly, pour the black vinegar mixture around the sides of the wok and toss until well combined, about 20 seconds. Taste and adjust seasoning with additional salt and sugar, if needed. Transfer to a serving bowl, and serve immediately as a hot dish, or allow to cool to room temperature and then refrigerate until completely chilled, and serve cold.