POTATOES IN STIR FRY RECIPES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
• Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
• Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

Steps:

• Cut a thin slice from base of each potato. Stand potatoes on flat bases and slice lengthwise into ?"-thick planks. Working with a few planks at a time, stack potatoes and slice into long ?"-thick matchsticks. (Alternatively, use a mandoline fitted with the julienne attachment.) Place in a large bowl and pour in cold water to cover; let soak 10 minutes. Swish potatoes around with your hands to release some starch, then drain well and pat dry.
• Heat oil in a large skillet or wok over medium-high. Cook chiles and Sichuan peppercorns, stirring constantly, until aromatic, about 1 minute. Add garlic and cook, stirring, until fragrant, about 20 seconds. Immediately add potatoes; cook, tossing constantly, until potatoes are wilted and crisp-tender but not browned, about 5 minutes. Remove from heat and stir in scallions, vinegar, and salt.
• Transfer stir-fry to a plate and top with cilantro. Serve with rice.