Take potato wedges in a bowl. Add2 tablespoons cornstarch andcrushed peppercorns and mix well.
Deep-fry potato wedges in hot oil till golden and crisp. Drain on absorbent paper.
Heat sesame oil in a non-stick pan.
Diagonally cut dried red chillies.
Add ginger and garlic to the pan, mix and sauté for a minute. Add chopped dried red chillies and mix well.
Cut spring onion bulbs into 3 pieces, add to the pan and mix well. Reserve 1 tablespoon vegetable stock and add remaining alongwith soy sauce, red chilli sauce, salt, sugar and peppercorns and mix well.
Dissolve remaining cornstarch inreserved stock to make a smooth slurry.
Roughly chop peanuts.
Add slurry to the pan and mix well. Add fried potato wedges and ¾ chopped peanuts and toss to mix.
Cut spring onion greens, add to the pan and mix well.
Serve hot garnished with remaining chopped peanuts and bell pepper curls.