Potato Stir Fry

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The other day during lunch, a work friend shared how much he adores Chinese stir fry dishes, especially the egg tofu and potato stir fry ones. He mentioned he always looks forward to adding these dishes to his rice, creating that perfect comfort meal.

But there was a little twist: his wife wasn't too familiar with these Chinese stir-fry techniques and flavors, so he turned to me for some culinary guidance. Eager to help, I promised to jot down the recipes for him, making them as straightforward and approachable as possible.

So, here's my take on the potato stir fry, a dish that's all about bringing simple ingredients to life with the right flavors and techniques. It starts with the beef, marinated just right, then cooked with fragrant garlic and ginger.

When those golden, tender potatoes hit the pan and mingle with the savory sauce, the dish transforms into a delightful medley of textures and tastes. It's one of those recipes that's not just about feeding the stomach but also about sharing cultures and bringing a piece of comfort home.

If you're ever in the mood to shake things up in the kitchen or want to introduce a bit of Chinese flair to your cooking repertoire, this potato stir fry is a great place to start. It's a nod to the simplicity and beauty of stir-frying, showing how a few ingredients can come together to create something wonderfully satisfying.

Whether you're cooking for your family, sharing with friends, or just exploring new flavors, this dish is a little reminder of how food can be a delightful bridge between cultures and traditions. I am using this gorgeous handmade dinnerware from KRA Sanctuary.

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Ingredients:

(Serve 4)

• Beef:

• Ground Beef, 200g

• Sesame Oil, 1 TBSP

• Sea Salt, Pinch

• Black Pepper, Pinch

• Garlic Powder, Pinch

• Oyster Sauce, 1 TBSP

• ShaoXing / Hua Tiao Wine, 1 TBSP

• Light Soy Sauce, 1 TBSP

• Sauce:

• Oyster Sauce, 1 TBSP

• Dark Soy Sauce, 1 TBSP

• ShaoXing / Hua Tiao Wine, 1 TBSP

• Chili Bean Paste, 1/2 TBSP

• Chicken Stock Homemade, 1 Cup

• Stir Fry:

• Sesame Oil, 2 TBSP

• Garlic Finely Minced, 3 Cloves

• Ginger Finely Minced, 2"

• Sea Salt, Pinch

• Black Pepper, Pinch

• Yukon Gold Potatoes Corasely Sliced, 2

• Chicken Stock Homemade, 1 Cup

• Granulated Sugar, Pinch

• Slurry, 1 TBSP Cornstarch + 2 TBSP Water

• Scallions Corasely Sliced, A Handful

• Italian Black Rice / Any Rice or Noodles, To Serve

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Equipment:

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Make Chicken Stock" page for the recipe.

2. Prepare the Beef

3. In a large bowl, combine ground beef with all the seasoning ingredients.

4. Mix until well combined. Set aside.

5. Make the Sauce

6. In another bowl, mix together all sauce ingredients.

7. Stir until smooth and set aside.

8. Cook the Stir Fry

9. Heat some sesame oil in a skillet over medium heat.

10. Add garlic and ginger. Season with salt and pepper.

11. Sauté until fragrant.

12. Add in the marinated ground beef.

13. Break it up with a spatula and cook until browned and the liquid has mostly evaporated.

14. Remove and set aside.

15. Cook the Potatoes

16. In the same skillet, add a bit more oil if needed.

17. Add diced potatoes, season with salt and pepper.

18. Sauté until they start to brown.

19. Add a splash of chicken stock to deglaze.

20. Combine and Finish

21. Return the beef to the skillet with the potatoes.

22. Pour in the sauce and the rest of the chicken stock.

23. Stir everything together and bring to a simmer.

24. Let it cook until the sauce reduces slightly.

25. Stir in a cornstarch slurry (cornstarch + water) to thicken.

26. Simmer for 2–3 minutes until glossy and thick.

27. Garnish with chopped scallions.

28. Serve hot over rice or noodles.

Hearty and yummilicious...

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Recipe Video: