Slice carrots into thin matchsticks – as thin as you can!
1 small – medium Carrot
Slice potatoes into very thin matchsticks, or use a julienne grater if you have one! Takes me a while to cut everything so thin but worth it for texture later so don’t rush! Rinse potatoes after cutting to get rid of any excess starch. Shake off as much water as you can.
3 medium Potatoes
Slice celery into thin slices – the slices should be translucent – cut at an angle for longer slices.
1 stalk Celery
In a wok or large frying pan, heat the oil until hot. Add garlic, ginger, black pepper (they should sizzle immediately when you put them in). Add potato, carrot and garlic and cook for about 6-8 minutes on medium to high heat (gas) so potato cooks through completely, stirring frequently.
2 tbsp oil, 3 garlic cloves, 2 small slices of ginger, 3 medium Potatoes, 1 small – medium Carrot, 1 stalk Celery, 1 tsp freshly cracked black pepper
Add the vinegar and soy sauce and cook for around 3 minutes.
1 tbsp Soy Sauce, 1 tbsp Vinegar
Finally add the sesame oil, turn heat off immediately and stir through.
1/2 tsp Sesame Oil
Serve with extra chilli oil (I recommend Chiu Chow) and garnish with coriander! Eat with hot rice.