Sichuan Shredded Potatoes (酸辣土豆丝)

Prepare all the ingredients and get ready to cook. The cooking step happens very quickly so you want everything ready to be added into the wok.

In a wok over high heat, add the neutral oil.

Once hot and shimmering, add the sichuan peppercorns and infuse for about 30 seconds or until the peppercorns start to brown. Remove from the oil.

Add the fresh and dried chilies, garlic, ginger, and scallions into the oil. Toss for about 20 seconds until lightly charred.

Add the potatoes and the shaoxing wine. Toss vigorously for around 30-45 seconds until the potatoes are nearly cooked through.

Season with salt, sugar, msg, soy sauce, and black vinegar. Toss to combine.

Turn off the heat and adjust seasoning if necessary.