Peel and julienne 2 medium potatoes.

Soak the julienned potatoes in water for 10 minutes to remove excess starch.

Rinse the potatoes under running water and drain thoroughly.

Boil water with 1/2 tbsp coarse salt and blanch the potatoes for 1 minute. Rinse with cold water and drain.

Julienne 30g of carrot to match the thickness of the potatoes.

Heat 3 tbsp cooking oil in a pan and stir-fry the potatoes and carrots over medium-low heat.

Add 1 tsp oyster sauce and 1/2 tsp fine salt. Stir-fry gently until the vegetables are cooked.

Sprinkle 1 tbsp ground sesame seeds for added flavor.