Shell the green peas and boil them with a pinch of salt until 90% cooked. Rinse under cold water to preserve color.

Cut potatoes, carrots, and onions into bite-sized pieces.

Boil the potato pieces in salted water for 3–4 minutes until slightly undercooked. Rinse under cold water and drain.

Heat a generous amount of oil in a frying pan over high heat. Add the potatoes and fry for 2–3 minutes.

Add the carrots and stir-fry until their color lightens, indicating they are cooked.

Add the onions and reduce the heat to medium. Stir briefly for 2–3 turns.

Add soy sauce and corn syrup, stirring to coat the vegetables evenly. Add the boiled peas and simmer gently.

Add minced garlic and stir for 2–3 turns. Turn off the heat and drizzle sesame oil.