Rinse the store-bought snow cabbage under cold water, then firmly squeeze out as much liquid as you can. Set it aside — less moisture means faster, crispier stir-frying.

Peel the potatoes and grate or finely slice them into shreds. Soak the shreds in water for a few minutes to wash away excess starch, then drain well. Soaking keeps the potato strands crisp instead of gluey when cooked.

Cut the ginger into fine shreds, mince the chili, and mince the cilantro. If your dried radish is very salty, soak it in water about 5 minutes, then squeeze it dry.

Heat a wok over medium-high heat and add oil. Add the ginger, dried radish, and chili; stir-fry until fragrant and the ginger curls slightly.

Add the potato shreds and stir-fry until they turn semi-transparent and smell nutty. Add the snow cabbage and continue stir-frying until its aroma fills the wok.

Season with a little soy sauce, sugar, and a pinch of white pepper. Toss the cilantro and sesame seeds through, give it one last stir, then remove from heat and serve.