Ingredients:

  • 1 lb waxy potatoes, julienned
  • 4 oz carrot, julienned
  • 2 tbsp neutral cooking oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 clove garlic, minced
  • 1 tbsp water
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • 1 stalk green onion, thinly sliced

Instructions:

  1. Slice the potatoes and carrots into uniform matchsticks approximately 2 inches long and 1/4 inch thick.
  2. Place potato strips in a bowl of cold water for 15 minutes to remove excess surface starch.
  3. Drain the potatoes in a colander and pat them completely dry with a paper towel.
  4. Warm the neutral oil in a 12-inch non-stick skillet or wok over medium-high heat until it shimmers.
  5. Add the potatoes in a single layer and stir-fry for 3-5 minutes until they become translucent on the edges and take on a light golden hue.
  6. Integrate aromatics by adding the julienned carrots and minced garlic to the pan.
  7. Season with salt and black pepper, adding water if necessary to prevent sticking and ensure potatoes are tender.
  8. Remove from heat and stir in toasted sesame oil, toasted sesame seeds, and sliced green onion before serving.