Dice the carrot and potatoes into small cubes.

Heat a pan with a small amount of cooking oil and stir-fry the carrots first.

Once the carrots are slightly softened, add the potatoes and pour in enough water or broth to cover the ingredients. Cover with a lid and bring to a boil.

When the potatoes are halfway cooked, add 2 tbsp soy sauce and 1 tbsp of the 3311 universal sauce. Let it simmer.

Simmer until the liquid reduces and the potatoes are tender. Taste and adjust seasoning with more soy sauce or universal sauce if needed.

Once the liquid is almost fully reduced and the potatoes are soft, turn off the heat.