Qingjiao Chao Tudousi (Chinese Stir-Fried Chilies And Potatoes) - cooking recipe

Ingredients

2 quarts water
1 teaspoon salt
1 lb potato
1/2 lb fresh green chili pepper (poblano, anaheim, or some other mild chili)
3 tablespoons peanut oil
2 tablespoons chinese black vinegar (or use balsamic)
1 teaspoon salt

Preparation

Early in the day, bring water and salt to a boil in a saucepan.
Cut potatoes into 1/4 inch thick slices, then finely julienne. Add the potato to the boiling water and parboil for 1 minute, stirring as needed to keep them from sticking together. Drain well and let dry for several hours.
When it's time to fix dinner, wash chilies, remove seeds, and cut julienne, to roughly match the potatoes in size and shape.
Heat a wok over high heat until you see the heat rise from the surface.
Add the oil, swirling to coat the wok and heat the oil.
Add the potato and chili and stir fry until coated with oil.
Add the vinegar and salt, and stir fry until the liquid has evaporated.
Serve as part of a Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable, a soup, and cooked rice.