Shredded stir fry potatoes

4 large potatoes
1 spring onion
1 tblsp soy sauce
2 tsp rice wine or dry sherry 
2 tblsp chicken stock
½ tsp sugar
2 tblsp oil for stir frying, or as needed
½ tsp crushed Szechuan peppercorn or chilli paste

Wash potatoes, but do not peel unless necessary. Cut potatoes into thin matchstick-sized strips, putting them into a bowl of cold water to keep them white as you go.

Rinse matchsticks under cold running water to remove excess starch. Drain.

Fill a large saucepan with enough water to cover the potatoes. Bring to the boil, add potatoes and quickly bring back to the boil. Boil for 2 minutes, using cooking chopsticks or tongs to separate the pieces. Drain.

Wash and mince spring onion.

Mix soy sauce, wine or sherry, chicken stock and sugar in a small bowl.

Stir fry peppercorn or chilli paste for about 30 seconds until fragrant. Add potatoes and stir fry for 2 minutes until browned.

Add the sauce and the spring onions. Cook, stirring, for 2-3 more minutes to heat through. Serve hot.