SPICY AND SOUR RECIPES

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.

Steps:

• Mix all ingredients in a small bowl with a fork. More tabasco pepper sauce and chili powder may be added to taste.
• Place fish in a zippered bag that is a correct size for the amount of fish. (The less air or empty space in the bag, the better.).
• Add marinade to the bag with a spoon, making sure to coat all pieces of fish. Close bag.
• "Mush" bag around carefully to cover every inch of the fish.
• Place in fridge for a minimum of 4 hours.