2 large potatoes, peeled, julienned thin on a mandoline and rinsed with cold water and drained
1 bunch scallions, sliced, white and green separated
2 tb minced garlic
1 tb minced ginger
1 tsp minced fermented black beans
1 jar Spicy Chile Crisp
1/2 cup chopped flat leaf parsley
Grape seed oil or canola to cook
Kosher salt and fresh ground black pepper to taste
In a wok coated with oil, stir fry the scallion whites, season, then add garlic, ginger and fermented black beans.
After 2 minutes, add potatoes, mix and season, then add 2-3 tb of Spicy Chile Crisp.