Potato slivers with vinegar-cu liu tu dou si

Ingredients

• 2 Large Potatoes
• Sea Salt
• 1 or 2 Fresh Red Chilies or ¼ Red Bell Pepper
• 3 Scallions, Green Parts Only
• 3 Tbsp Clear/White Rice Vinegar
• 3 Tbsp Peanut Oil

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Preparation

• Bring a large saucepan of water to a boil.
• Meanwhile, peel the potatoes, and cut them into the thinnest possible slices, then cut the slices into very fine slivers.
• Soak the finished slivers in lightly salted water as you work. Cut the chili and scallion greens into very fine slivers; set aside.
• When the water has boiled, add the drained potatoes and blanch just until the water returns to a boil; drain and set aside.
• Heat the wok over a high flame until smoke rises, then add the oil and swirl around. Add the potatoes and chili slivers and stir-fry for a couple of minutes.
• Add the vinegar and salt to taste and continue to stir-fry for a short time until the potatoes are cooked, but still a little crunchy.
• Add the scallion slivers, toss a few times until you can smell their fragrance, and then serve.