As part of a generous table filled with Sichuan dishes, these potatoes are a perfect complement to the explosive flavors that may otherwise overwhelm.
1 scallion , ends trimmed and cut into 2-inch segments1 long red hot chile pepper , stemmed, seeded, and sliced lengthwise into 2-inch matchsticks 1/4 cup neutral oil, such as peanut, canola, or vegetable oilPlace shredded potatoes in a medium bowl, cover with cold water, and soak for 5 minutes. Using your hands, swish potatoes until water turns cloudy, about 30 seconds. Using a colander, drain potatoes, discarding the cloudy soaking water.
Heat a carbon-steel wok or large carbon-steel skillet over high heat until lightly smoking. Add oil, swirling to coat wok, and heat until oil is lightly smoking. Pour half the oil into a heatproof bowl; reserve extra oil for another use. Remove wok from heat and add Sichuan peppercorns to remaining oil, swirling wok occasionally, until peppercorns are fragrant and toasted but not burnt, about 30 seconds.
Add reserved potatoes, and continue to cook, stirring and tossing constantly, until potatoes are barely cooked through but still retain their crisp texture, about 1 minute. Add red and green chile peppers and cook, stirring and tossing, until just barely cooked and still crisp, about 30 seconds.
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