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.
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
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the beef.
Transfer the ground beef to a large bowl.
Add in the rest of the ingredients.
Mix to combine well and set it aside until ready to use.
Prepare the sauce.
In a large bowl, add all the ingredients.
Mix until well combined and set it aside until ready to use.
Prepare the stir fry.
In a skillet over medium heat, add sesame oil.
Once the oil is heated up, add in garlic and ginger.
Season with salt and pepper.
Saute until aromatic.
Add in the ground beef mixture.
Break the ground beef into small pieces with the help of a spatula.
Saute until well combined.
Continue sauteing and cooking until the liquid has evaporated and until the beef is lightly browned.
Remove from heat and set it aside.
In the same skillet, add potatoes.
Season with salt and pepper.
Saute to combine well.
Deglaze with a touch of chicken stock.
Continue sauteing until the potatoes are lightly caramelized.
Add in the sauteed beef, remaining chicken stock and the sauce.
Deglaze and stir to combine well.
Bring it up to a simmer.
Continue cooking until the sauce has reduced.
Stir occasionally to prevent burning.
Taste and adjust for seasonings with salt, pepper and sugar.
Add in the slurry and stir to combine well.
Simmer for about 2 to 3 mins or until the liquid has thickened.
Garnish with more scallions.
Serve immediately with some Italian black rice, or any rice and noodles.
Hearty and yummilicious...