Saison, pale ale
A citrusy pale ale will perfectly balance out the spiciness and rich flavors of this dish.
Peel potatoes, finely julienne, and soak sticks in a bowl with cold water to reduce starchiness. Roughly chop dried chilies. Thinly slice scallions, ginger, garlic, and red and green peppers.
Drain potato sticks, pat dry, and set aside. In a wok, heat oil over medium-high heat and fry ginger, scallion, dried chilies, peppers and garlic until fragrant, approx. 2 – 3 min. Add potato sticks and fry for approx 5 – 8 more min., or until cooked through, stirring well. Season with vinegar, salt, and sugar. Top with sesame oil, serve with rice, and enjoy!