Step 1

Peel and julienne the potatoes into 1/8-inch thick sticks.

Step 2

Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.

Step 3

In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers. Stir fry for 1 minute and add the potatoes.

Step 4

Pan fry for 3 minutes and add soy sauce, Nakano Balsamic Blend Seasoned Rice Vinegar and kosher salt.

Step 5

Stir well and cook for 1 minute.

Step 6

Turn the heat, add sesame oil, stir and transfer to a bowl or plate. Top with chopped scallions and serve.