450g potatoes, peeled and sliced into ½ cm or ¼ inch slices
salt and freshly ground black pepper
1 tbsp vegetable oil
3 cloves chopped garlic
2 tbsp finely chopped fresh ginger
2 tbsp sugar
3 tbsp dry sherry
(Optional: 4 tablespoons sliced spring onions and/or 3 Lap Cheong.)
Stack the potato slices and cut them into matchsticks. Soak them in a bowl of cold water with a teaspoon of salt for 5-10 minutes, then drain thoroughly and blot them dry with kitchen paper.
Heat a wok or large frying pan over medium heat and gently fry garlic and ginger.
Add potatoes and stir fry for 1 minute, until coated with oil and seasonings.
Add sherry, salt, sugar and Lap Cheong if using. Stir and cover. Cook over medium heat until water is evaporated. Check potatoes for doneness. If undercooked add a little more water, cover and cook until tender but not falling apart
Drizzle with sesame oil and spring onions if using. Serve.
, Adapted from Ken Hom