INGREDIENTS

• 2 medium-sized potatoes (about 400g)

DIRECTIONS

1. Prepare the Ingredients:

   Dried Red Chilies: Cut into small segments.

   Garlic: Slice the garlic cloves.

   Bell Peppers: Cut the green and red bell peppers into thin strips.

2. Prepare the Potatoes:

   Peel the potatoes and cut them into thin julienne strips. Soak the potato strips in cold water to remove excess starch. Rinse and drain well before cooking.

   Tip:

   Make sure the potatoes are cut into uniform, thin strips for even cooking, use a julienne slicer if you're not confident in your knife skills.

3. Stir-fry the Aromatics:

   Heat a pan or wok over medium-high heat and add a small amount of cooking oil.

   Add the sliced garlic and dried red chili segments. Stir-fry until fragrant, being careful not to burn the garlic.

4. Cook the Potatoes:

   Add the drained potato strips to the pan. Add 2 teaspoon of salt and stir-fry for a few minutes until the potatoes are about 80% cooked. They should still be slightly crisp.

   Tip:

   Keep the heat high and stir-fry quickly to maintain the crisp texture of the potatoes.

5. Add the Bell Peppers and Seasonings:

   Add the green and red bell pepper strips to the pan.

   Pour in the Chinese black vinegar, chili oil, and sesame oil.

   Tip:

   You can adjust the amount of vinegar, chili oil, and sesame oil according to your preference for sourness and spiciness.

6. Finish and Serve:

   Stir-fry everything together until the potatoes and bell peppers are fully cooked and evenly coated with the seasonings.

   Tip:

   Avoid overcooking; the potato strips should be just tender-crisp when served.