China · Home-style
Stir-Fried Pork with Potato Slices
Thin slices of lean pork and potato stir-fried together with garlic sprouts, the meat tender and the potatoes soft but still holding their shape.
This is a fifteen-minute style dinner that still rewards knife work, because both the pork and the potato are sliced paper-thin and cook in the same short window. Blanching the potato first is what lets it turn soft without turning to mush while the pork finishes. Garlic sprouts go in with the pork rather than before it, so their raw edge survives the wok.
Ingredients
- lean pork200 g
- potato200 g
- garlic sprouts20 g
- cornstarch5 g
- light soy sauce10 g
- dark soy sauce3 g
- salt2 g
Directions
- 1
Peel the potato, halve it, and slice it into thin slices about 2 mm thick; set aside.
- 2
Wash the garlic sprouts and cut them into lengths of about 1 cm; set aside.
- 3
Wash the lean pork and slice it about 2 mm thick. Put it in a bowl with 5 g cornstarch, 5 g light soy sauce and 3 g dark soy sauce and marinate for 10 minutes; set aside.
- 4
While the pork marinates, bring a pot of water to the boil and blanch the potato slices for about 5 minutes.
- 5
Heat the wok and add 10 to 15 ml cooking oil, waiting about 10 seconds for the oil to come up to temperature.
- 6
Add the pork and stir-fry until it changes colour, then add the garlic sprouts and stir for about 20 seconds.
- 7
Add the potato, keep everything moving, and add 2 g salt and 5 g light soy sauce.
- 8
Stir-fry for about 3 minutes, then plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.