Dark Soy Stir-Fry Potatoes With Pork

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Delicious Stir-Fried  Potatoes

Ready : 30  mins [Prep : 5 mins † Cooking : 25 mins] Printable Recipe

 

IMG_20170528_185249“Dark Soy Stir-fry Potatoes with Pork” is an ever-popular and comforting dish in many Chinese households. While the KwaiLo has their ways of preparing the Potatoes – mainly by Roasting, Mashing or Poaching, the Chinese prepare Potatoes in a totally different way – Stir-frying or Braising. Really simple to prepare with just two main Ingredients, Pork (or Chicken) and Potatoes. While the dish itself is absolutely delicious, it is also a very good staple of carbohydrate and a great accompaniment to a variety of other dishes on the dining table. Am sure there are many different versions of this dish around but here’s The Viand’s take on Dark Soy Stir-Fry Potatoes With Pork.

IngredientS

MAIN :

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  • Pork slices (or minced if U fancy).
  • Potatoes – cut into Triangular block ( abt same size for even cooking).
  • Sliced Spring onions.



SEASONING :

  • Salt, Sugar, a dash of Sesame oil, a dash of Shaoxing wine, Dark Soy (for coloring) and some Oyster sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

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  • Step 1 : Start by sauteing some chopped Garlic till aromatic. Add the Pork slices and continue to saute, to render out the Fat and till kinda turn Whitish in color. Add the Potatoes and saute a while more till Potatoes kinda turn translucent and aromatic.
  • Step 2 : Add a dash of Dark Soy just for coloring – mix well. Add water (just abt cover the Potatoes), bring to boil, turn the heat to low. Cover and simmer till Potatoes soften and sauce thicken – abt 20-25 mins (depending on the heat and the size of the Potatoes). Add the sliced Spring onions and all the Seasoning Ingredients. Plate and ur plate of delicious “Dark Soy Stir-Fry Potatoes With Pork” is ready to be served hot.
  • ** Tip ** : Always add the Shaoxing wine just before plating. Swirl the Shaoxing wine in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.

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Copyright © 2014 The VianD · All Rights Reserved

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