• 1 lb. russet potatoes, peeled and sliced 1/8-inch thick
• 2 (8 oz.) cans bamboo shoots, rinsed (I used only 1 can – I didn’t care for them and would leave out)
• 5 tbsp. chili crisp (Lao Gan Ma brand) or Sichuan chili oil  (I used Mandy Lee’s Chili Oil)
• 3 tbsp. Zhenjiang black vinegar
• 2 tbsp. reduced sodium soy sauce
• 1 tsp. Sichuan peppercorn oil
• 1 tbsp. fresh ginger, finely chopped (I like to grate it)
• scallions, trimmed and thinly sliced
• 1-2 fresh red chilies, thinly sliced (you can use dried chilies or even jalapenos – I actually found red habaneros but did not want the potatoes that hot – just remove seeds for less heat too)
• freshly ground Sichuan peppercorns

Bring a large pot of water to boil. Add potato slices and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add the bamboo shoots to the pot and cook until hot, 1-2 minutes. Remove to the colander.

Mix chili crisp (or chili oil), vinegar,  soy sauce, peppercorn oil and ginger in a large bowl to make a sauce.

Add a third of the cooked potato slices and bamboo shoots to the sauce. Gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Spoon any remaining sauce over the top and sprinkle with scallions, chiles and ground Sichuan peppercorns to taste.

Recipe by cookingwithauntjuju.com