Prepare the potatoes and carrots. Remove any sprouts from the potatoes as they are toxic.

Slice the potatoes into thin strips.

Slice the carrots into thin strips.

Rinse the potato strips in water and soak them for 5 minutes.

Boil water in a pot, add a pinch of coarse salt, and blanch the potato strips for 1-2 minutes.

Rinse the blanched potatoes in cold water and drain them thoroughly.

Heat vegetable oil in a pan and sauté minced garlic for 30 seconds to 1 minute.

Add the potato and carrot strips to the pan, season with fine salt, and stir-fry.

Once the potatoes are slightly tender, add chopped green onions, cooking wine, and fish sauce. Stir-fry further.

Finish by adding sesame oil and black pepper. Stir-fry briefly.