Potatoes: 2 medium sized
Red Capsicum: 1 Shredded or thinly sliced
Cucumber: 1 Shredded or thinly sliced
Olive Oil: little
Minced ginger: 1 tsp
Sea salt: a pinch
Light sauce: 2 tbsp
Rice Vinegar or apple cider vinegar: according to taste
1) Peel and shred potatoes and leave to soak in water.
2) Heat up oil in pan, fry ginger till fragrant. Add in the potato shreds that has been strained just prior to cooking. Stir-fry the potato for about one minute.
3) Add in the capsicum and cucumber shreds. Stir well and add seasoning. Dish up and serve.