Stir-fried potato slivers with wind-dried bacon

Method

1. Put the bacon on a plate and in a steamer set over simmering water, then steam for 15 minutes. Meanwhile, peel and finely cut the potatoes into matchsticks (or use a julienne peeler), putting them in a large bowl of cold water as you go. When they’re all cut, give them a swirl to remove excess starch, then drain. Finely slice the steamed bacon into matchsticks (reserve any liquid on the plate).
2. Put a wok or frying pan over a high heat. Once smoking hot, add the oil and swirl to coat. Toss in the sliced bacon and ginger, stir-fry for 30 seconds, then tip in the potatoes. Stir-fry for 3-5 minutes, tossing all the time, until the potatoes are hot throughout and have lost their raw edge – they should still be a little crunchy.
3. Add a pinch of salt and white pepper, followed by any reserved bacon juices. Toss again, then add the sesame oil and spring onions. Toss for another minute until the onions wilt a little, then transfer to a plate and serve immediately.