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Chef Lin’s Minced Pork with Potatoes (Super Rice-killer)
This dish combines tender potatoes with savory minced pork to create a meal that is perfect for filling up hungry families. The flavors of light soy sauce cooking wine and oyster sauce blend together beautifully while the onions bell peppers and garlic add just the right amount of sweetness and spice. It makes for a […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chef Lin’s Minced Pork with Potatoes (Super Rice-killer)
| Ingredient | Amount |
|---|---|
| potato | 1-2 |
| minced pork | 150g |
| diced onion | as needed |
| diced red bell pepper | as needed |
| minced garlic | as needed |
| scallion (chopped) | as needed |
| light soy sauce | 2 tbsp |
| cooking wine | 2 tbsp |
| oyster sauce | 1 tbsp |
| dark soy sauce | 1 tbsp |
| chicken powder | 1 tbsp |
| sugar | 1 tbsp |
| pepper | to taste |
- potato1-2
- minced pork150g
- diced onionas needed
- diced red bell pepperas needed
- minced garlicas needed
- scallion (chopped)as needed
- light soy sauce2 tbsp
- cooking wine2 tbsp
- oyster sauce1 tbsp
- dark soy sauce1 tbsp
- chicken powder1 tbsp
- sugar1 tbsp
- pepperto taste
Cooking StepsHow to cook Chef Lin’s Minced Pork with Potatoes (Super Rice-killer) step by step
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Step 1Dice the potatoes into small thin cubes (not thick ones — thick cubes won’t cook through easily, and thin dicing doesn’t require advanced knife skills).
-
Step 2After dicing, rinse the potatoes with clean water to remove excess starch.
-
Step 3Prepare the sauce: light soy sauce 2 tbsp, cooking wine 2 tbsp, oyster sauce 1 tbsp, dark soy sauce 1 tbsp, chicken powder 1 tbsp, sugar 1 tbsp, pepper to taste.
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Step 4Heat the wok with cold oil, then add the potatoes (use about 1 ladle of oil — the oil must be very hot, almost smoking).
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Step 5Keep the heat on high the entire time and pan-fry until the potatoes have a crispy golden crust. (If you lower the heat midway, the temperature will drop quickly once the potatoes go in, making it hard to get that golden color.)
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Step 6Without washing the wok, stir-fry the minced pork next. As long as the wok is hot and oiled, it won’t stick. If you find the pork too greasy, cook it a bit drier. Then add minced garlic, diced onion, diced red bell pepper, and scallion segments — toss until fragrant.
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Step 7Add the pan-fried potatoes back in.
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Step 8Pour in the prepared sauce.
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Step 9Add a bowl of water.
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Step 10Let the sauce reduce.
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Step 11If you like it spicy, add some bird’s eye chilies at this point.
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Step 12When it’s nearly done, add a little cornstarch slurry — don’t add too much. Simmer for 2-3 minutes until cooked through, letting the sauce coat everything.
-
Step 13Garnish with chopped scallions and serve.
Chef Lin’s Minced Pork with Potatoes (Super Rice-killer)
This dish combines tender potatoes with savory minced pork to create a meal that is perfect for filling up hungry families. The flavors of light soy sauce cooking wine and oyster sauce blend together beautifully while the onions bell peppers and garlic add just the right amount of sweetness and spice. It makes for a […]
Ingredients
- 1-2 potato
- 150g minced pork
- as needed diced onion
- as needed diced red bell pepper
- as needed minced garlic
- as needed scallion (chopped)
- 2 tbsp light soy sauce
- 2 tbsp cooking wine
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp chicken powder
- 1 tbsp sugar
- to taste pepper
Instructions
-
Dice the potatoes into small thin cubes (not thick ones — thick cubes won’t cook through easily, and thin dicing doesn’t require advanced knife skills).
-
After dicing, rinse the potatoes with clean water to remove excess starch.
-
Prepare the sauce: light soy sauce 2 tbsp, cooking wine 2 tbsp, oyster sauce 1 tbsp, dark soy sauce 1 tbsp, chicken powder 1 tbsp, sugar 1 tbsp, pepper to taste.
-
Heat the wok with cold oil, then add the potatoes (use about 1 ladle of oil — the oil must be very hot, almost smoking).
-
Keep the heat on high the entire time and pan-fry until the potatoes have a crispy golden crust. (If you lower the heat midway, the temperature will drop quickly once the potatoes go in, making it hard to get that golden color.)
-
Without washing the wok, stir-fry the minced pork next. As long as the wok is hot and oiled, it won’t stick. If you find the pork too greasy, cook it a bit drier. Then add minced garlic, diced onion, diced red bell pepper, and scallion segments — toss until fragrant.
-
Add the pan-fried potatoes back in.
-
Pour in the prepared sauce.
-
Add a bowl of water.
-
Let the sauce reduce.
-
If you like it spicy, add some bird’s eye chilies at this point.
-
When it’s nearly done, add a little cornstarch slurry — don’t add too much. Simmer for 2-3 minutes until cooked through, letting the sauce coat everything.
-
Garnish with chopped scallions and serve.
