The first time I was served this I found it completely bizarre, as you may. But I loved it instantly. It’s from Szechwan but is equally at home with Asian and European dishes, as long as they have some guts. The quality of this dish is maintained for only a few minutes; as it gets cold, it becomes far less appealing. So—really—prepare it at the last minute and serve it immediately.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Shred the potatoes, using the julienne blade of a mandoline, the shredding disk of a food processor, or a box grater. Plunge into the boiling water and remove after 30 seconds; immediately rinse under cold running water. The potatoes should remain quite crunchy; do not cook them until they are tender. Drain.
Step 2
Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the chiles and cook until they sizzle, about a minute, then add the potatoes. Cook, stirring constantly, just until they begin to brown, about 5 minutes. Add some salt and pepper, then taste and adjust the seasoning and serve immediately.
