Peel the potatoes and carrots, and clean the green onion.

Cut the potatoes into quarters, dice the carrots smaller than the potatoes, and slice the green onion to match the carrot length.

Heat a pan over high heat and add 1.5 tbsp vegetable oil.

Add the potatoes and carrots to the pan and stir-fry until slightly softened.

Add 1/2 tsp garlic and stir-fry until fragrant.

Reduce the heat to medium and add 3 tbsp soy sauce.

Add 2 tbsp corn syrup and mix well.

Pour 100 ml water into the pan and mix the ingredients thoroughly.

Cover the pan and simmer over medium heat until the potatoes are fully cooked.

Once the liquid is reduced to a small amount, add the green onion and cook for 2 minutes over low heat.