Ingredients:

  • 1 lb waxy potatoes
  • 2 oz carrot, julienned
  • 2 oz yellow onion, thinly sliced
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp fine sea salt
  • 1 tbsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • 1 stalk green onion, chopped into 1-inch pieces

Instructions:

  1. Cut the potatoes and carrots into uniform matchsticks, approximately 2 inches long and ¼ inch thick.
  2. Submerge the potato matchsticks in a bowl of cold water for 15–20 minutes. Drain in a colander and rinse until the water runs clear to remove excess starch.
  3. Heat the neutral oil in a skillet over medium-high heat. Add the potatoes and carrots, stir-frying for about 5–7 minutes until the potatoes become translucent and develop golden edges.
  4. Add the sliced onions and minced garlic, continuing to stir-fry until the onions are softened and the garlic is fragrant.
  5. Sprinkle the salt evenly over the vegetables and toss to incorporate.
  6. Turn off the heat. While the pan is still hot, drizzle the toasted sesame oil and toss in the green onions and sesame seeds.