The nice thing about going for potluck is you get to try cuisines cooked by others and get inspired to try it because it taste so good! This is one of those dishes, I didn't get a chance to ask the exact process or amount, so made up one myself and it's just the right amount of sourness and spiciness to whet my appetite nowadays.
4 medium sized potatoes, peeled, cut into matchsticks sizes and soaked in cold water for about 15 minutes and drained
1/2 red onion, sliced thinly
1/2 red paprika, sliced thinly
1 handful of black fungus, soaked and hard bits cut away
3-4 dried chili
1 teaspoon Szechuan peppercorn
2 tablespoons Light soy sauce
1 tablespoons Chinese black vinegar
1 teaspoon Chicken stock powder
- Prepare all the ingredients first before heating up the wok with about 3 tablespoons of cooking oil over medium heat. Add in the peppercorns and dried chili and fry until it is fragrant, but be careful not to burn them.
- Add in the onions and paprika next and fry until it is soften before adding the potatoes sticks. Mix well before adding the seasonings, adjust it accordingly to your taste.
- Fry until the potatoes are cooked but still maintain a bite, serve with rice.