Adapted from LMU München Serves 4
½ red bell pepper
6 Szechuan peppercorns
splash of vinegar
glug of peanut oil
Peel the potatoes and cut into thin strips. Then place in cold water. Cut the peppers into thin strips. Fry the Szechuan pepper (I only had chili flakes) in oil until bubbles form, then remove peppercorns. Add the potato and peppers and stir fry, until the potatoes are tender. Then add salt and vinegar. Fry for another minute and then serve.
If you want another Chinese recipe with potatoes, Mao Mao Mom has a tasty one with ginger, scallions, star anise, and soy sauce.