Sichuan Suan La Tu Dou Si

This quick-fire Sichuan stir-fry transforms humble potatoes into a revelatory dish — crisp, tangy, gently numbing, and barely seasoned with salt. Thinly julienned potatoes retain a satisfying crunch when stir-fried at high heat, and the combination of rice vinegar and dried chillies makes it one of the most addictive vegetable dishes in the Sichuan canon.

Serves: 4

Ingredients

• 500g (1 lb) waxy potatoes, peeled
• 3 dried Sichuan red chillies (er jing tiao or similar), halved and seeded
• 1/4 tsp (1ml) Sichuan peppercorns
• 2 cloves garlic, thinly sliced
• 2 tbsp (30ml) rice vinegar
• 1 tbsp (15ml) neutral oil (e.g. rapeseed)
• 1/2 tsp (2.5ml) sugar
• A small pinch of salt (optional — dish is intentionally low-sodium)
• 2 spring onions (scallions), sliced diagonally, to garnish

Instructions

1. Julienne the potatoes into very thin matchsticks, about 2mm (1/12 inch) thick. Place in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat thoroughly dry with a clean towel — any moisture will cause dangerous splattering.
2. Toast Sichuan peppercorns in a dry wok over medium heat for 30 seconds until fragrant. Remove and lightly crush.
3. Heat oil in the wok over high heat until just smoking. Add dried chillies and stir for 10–15 seconds until they darken slightly and perfume the oil.
4. Add garlic and stir 10 seconds. Add the dry potato shreds and stir-fry vigorously over maximum heat for 3–4 minutes, tossing constantly, until just tender with a light crunch at the centre.
5. Add rice vinegar and sugar. Toss for 30 seconds. Scatter over the crushed Sichuan peppercorns.
6. Taste — add a small pinch of salt only if desired. Plate immediately and garnish with spring onions.

Cook's Notes: The key is maximum heat and perfectly dry potatoes — the shreds should sizzle and char at the edges, not steam. Do not overcook; they should remain pleasantly al dente. This dish is intentionally lightly salted, letting the vinegar and pepper carry the flavour.