50 Recipes 2011, #11: Szechuan potatoes

I came across this recipe randomly while flipping through Gourmet Today and figured it was worth a try: matchstick-thin potato slices stir-fried in oil flavored with Szechuan peppercorns, and finished with a splash of vinegar and rice wine. Really easy, but not quite enough Szechuan peppercorn tang for me or columbina. Next time: determining how many more peppercorns we can add without rendering our tongues completely numb.