Peel and cut potatoes into about 1-inch cubes. Cut the carrot, green peppers onion into big chunks.
In a small bowl, combine the soy sauce, sugar, rice wine, garlic, corn syrup, pepper and water.
In a small pot (preferably non-stick), sauté the potatoes and carrots in vegetable oil over medium heat for 4 - 5 minutes.
Add the sauce mix and bring it to a boil over high heat. Cover, and Reduce the heat to medium and cook until the potatoes are tender (about 7 to 8 minutes - less if you cut potatoes smaller).
Stir in the green peppers and onion, and continue to boil (uncover this time to make it shiny) for additional 3 - 4 minutes until the sauce is reduced to a thick sauce just enough to cover the bottom of the pan. Stir in the sesame oil and sesame seeds.