I learned of this dish from my son who has been in China for the past 3 years. He said I had to try it. Im not sure its exactly what he had, but sounded similar to what he described. The only changes I made were , I left the heat out ( my wife doesnt like spicy, so no chili's or hot pepper). I substituted in some regular red pepper so Id still have a hint of pepper flavor. I also doubled the liquid ingredients ( Soy sauce, vinegar, stock and also sugar. It seemed like my potatoes may have been larger than what the recipe expected, so wanted to stretch the sauce a bit. I also had to adjust the salt at the end.
The potatoes are cooked, yet still have a little firmness to them.
I've even asked a couple of bloggers but have never gotten an answer.
There are two types of sichuan peppers - red (or sort of black) and green (defidently green). They have different flavours, one is sort of perfumey and the other more spicy.
I've had both, and still have some in one of my grinders.
All recipes that I've seen have never specified which sichuan pepper they use. I will assume the black/red ones are being used but still... would really like to know.