Shredded Potatoes Spicy/Numb/Sour

This dish is a local favorite from YiChang China. Here are the list of ingredients you will need to get started.

Chicken Stock
Rice Wine Vinegar
Prickly Ash Powder - This might be hard to find but go to a local Chinese Market or Asian Market and your odds will increase exponentially.
DouBanJiang - I don't know how to translate this stuff but
if you just say (DoughBonJong)to someone at the Asian Market. You'll find it. If you don't want to trouble with it just use some Tobasco or other spice. It will not be the same but you'll get a similar effect.
Salt
Corn Starch

You will also need a tool to Julienne the peeled potatoes or you will need to have a very sharp Knife to cut them like shoestring potatoes. For best results don't try to do more than 3-4 potatoes your first couple times.

Wash your potatoes and then cut them with the Julienne. You want them to be quite small if you are cutting by hand with a Knife. Think as small as you can possibly cut them and you'll be close enough. You want LONG strips if possible. Like really skinny French Fries. Really Really skinny.

Once they are cut wash them off with a big bowl of water to get as much starch as possible off.

To add a little color to the dish you can take 1 Pepper, Any Color and slice it as thin as the potatoes and mix it in with them.

I usually leave them in the big bowl until I 'm ready to throw them in the pan.

In a large skillet or well seasoned wok pour a generous amount of Oil to coat the bottom.

Heat your skillet or wok till it's piping hot and then put your potatoes strips in the pan. They should hit and sizzle really good. Make sure to keep them moving so they get coated in the oil.
Heat should be full blast on your biggest burner.

After about 30-45 seconds of Stir Frying them add a spoon full of whatever Spicy stuff you chose to use.

Drop the heat to a medium setting now.

Stir fry until it looks well coated and then poor in 1/2 cup of Chicken Stock. (We use chicken granules dissolved in water.)

Heat should go back up to Med-Hi

Cover and let it simmer/steam for about 2 minutes. Uncover and try to steam off most of the stock.

When there is just small "pool" of chicken stock left you can add Rice Wine Vinegar to taste. We like it really sour and spicy and numb so we add about 3-4 tblspns.

You can also add the Prickly Ash Powder. (THis is somewhat of an aquired taste so you don't have to add it but it's really good.) About 1 tsp is enough.

Stir Fry - Keep it moving.

You should also add a little salt to taste. Just grab a Potato out with a fork or spoon and taste it.

Drop your heat to Low-Simmer.

At this point you can add a little bit of Corn Starch Dissolved in water to thicken up the "pool" that's left. This will help the sauce to stay on the potatoes and add more flavor when you eat it.

All in All this dish should be cooked in under 10 minutes. (Cutting time not included.)

You can make variations on this at will. Don't add the Vinegar for a spicy/numb dish. Don't add the Spicy and just have sour/numb. I think you get the idea.

I hope you figure this out and enjoy it. Let me know if you try it and what suggestions you have to vary the flavor.