Stir-Fry Potatoes with Meat – The Food Canon

Stir-Fry Potatoes with Meat - The Food Canon

Sometimes, some of the simplest dishes are the comfort food we love.

Stir-fry potatoes with meat is one of my Mum’s staple dish. Both children and seniors like it and it goes very well with rice. It is also simple to cook. Potatoes keeps well in the open (cool and dry place) and meat can always be kept in the freezer, which explains it’s frequent appearance on our dining table.

Choose the right potatoes. Those yellow ones  grown locally (i.e Malaysia or Indonesia) are tasty and they cook fast. As for meat, you can use slice pork, minced pork or diced chicken. As for the sauce, oyster sauce, soy sauce and a dash of dark source will do. And garlic of course.

It is really that simple.


1 kg yellow Potato
500 gm meat
1 tbsp of oyster sauce
2 tsp soy sauce
1 tsp of dark sauce
1 tbsp of oil
1 tbsp of minced garlic
1 tsp corn starch and I cup of water
Some diced spring onions (for garnishing)

Peel and slice the potatoes, about half a cm in thickness.

Hit up the oil in the wok in gentle fire. Add the minced garlic. When the garlic is browned, add the potato slices. Stir and let it cook for about 10 minutes.

Then add the meat. Add the sauces and stir. After 5 minutes, add the slurry of  corn starch and water. Stir and after 2 minutes it will be ready.

This dish can be prepared hours before dinner. Just reheat before you serve and garnished with the diced spring inions.

You can consider these variations:

  • Add slices of Chilli or chilli paste
  • Add some curry powder
  • Use minced beef
  • Garnish with coriander leaves
  • Adjust the amount of ingredients used for the sauce to suit your preference. 

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