4-5 medium (small if in US) white or yellow potatoes (about 300 g, or 10 oz)
1 tsp sugar
1 tsp salt
6 spring onions, finely chopped

Wash and scrub the potatoes well, but do not peel them. Using a grater, shred the potatoes into a bowl of cool lightly salted water to keep them from oxidizing.

Just prior to cooking, strain the shredded potatoes from the salt water, but do not rinse, and place in a colander to drain.

Add the potatoes to a hot wok and stir-fry quickly for a minute, then sprinkle on the sugar and salt. Continue to cook over medium heat for 8 to 10 minutes, or until firm and tender. Add a splash of water as required during cooking to prevent the potato from sticking to the pan.

Transfer to a serving place and sprinkle evenly with the chopped spring onions.