Korean Stir-Fried Julienne Potatoes, Onion and Carrot (4 Sides)

Julienne potatoes, onion and optional carrot into similarly thin strips.

Soak potato strips in cold water about 15 minutes, drain and pat dry.

Heat 2 tbsp oil over medium heat and stir-fry potatoes until the edges begin to turn translucent.

Add onion, carrot and 1 tsp salt and stir gently until potatoes are cooked through without breaking.

Add pepper, optional sesame, divide into four side portions and adjust seasoning to taste.