Peel the potatoes and cut them into finger-sized pieces. Boil them in water for 5 minutes.

Chop all the vegetables. Remove the potatoes from the hot water and rinse with cold water. In a bowl, mix all the sauces and cornstarch together. Place the cooled potatoes on a plate. Add half the black pepper powder, salt, and cornstarch, and mix well.

Heat oil in a deep pan. Fry the potatoes until golden and crispy.

Once crispy, remove the potatoes. Discard most of the oil from the pan. Add 1 tablespoon oil, then sauté the minced garlic and ginger.

Add the chopped vegetables and stir-fry on high heat for 2 minutes. Add the sauce mixture. Add the fried potatoes and mix well. Add salt, black pepper, honey, and sesame seeds, and mix again.

Garnish with green onion tops and serve hot.