"This recipe is not for the squeemish! This is a favorite at my mom's house, because it is easy and fast to make, and packs quite a punch, since no one in my chinese household is afraid of a little spice."
Slice potatoes thinly, or cut into thin strips (latter cooks fastest). Deseed all peppers; recommend wearing gloves & eyewear as necessary for hotter peppers. Slice into small ringlets & set aside.
Heat oil in large wok and lower heat to medium to minimize splatter. Add garlic & potatoes, cover immediately. Stir frequently to evenly coat potatoes & prevent sticking to the bottom. Add all peppers after 5 min, and then all over remaining ingrediants.
Cooking completed after potatoes are opaque, but before mushy (taste to test; should only be slightly crisp). Serve over white rice or as side dish for red meats.