1 lb Medium Russet Potatoes,

           Cut Into Julienne Strips
    1/2 c  Chopped Red Bell Pepper

    1/4 c  Finely Chopped Green

           Onions
      1 tb Rice Wine Vinegar

      2 ts Hoisin Sauce

      1 ts Sesame Seeds, Toasted

  Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels.
  Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With
  Cooking Spray.  Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine
  Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar &
  Hoisin Sauce in A Small Bowl.  Pour Over Potatomixture, Tossing Gently.
  Sprinkle With Sesame Seeds & Serve Immediately.
    (Fat 1.4. Chol. 0.)