Minced Meat with Potatoes
This stir-fry minced meat dish is my ultimate comfort food. The soft potatoes and garlicky gravy is like a big hug to my soul. Children and adults alike will enjoy this popular Chinese hawker dish with steaming rice.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 potatoes
- water
- 4 garlic clove(s)
- 1 tbsp oyster sauce
- 0.5 tbsp sesame oil
- 1 tbsp soy sauce
- 0.5 tbsp shaoxing wine
- 0.125 tsp white pepper
- 240 g minced pork
- 1 tbsp oil
- 0.5 tbsp dark soy sauce
- 150 ml water
- 1 tbsp corn starch
- 3 tbsp water
- 0.125 tsp salt
- 1 scallions
Instructions
- 1
Peel and cut the potato into 4 wedges. Slice each wedge into thickness of about 3-4mm. The thicker they are, the longer they take to cook. Soak them in a bowl of water.
- 2
Next, add minced garlic, oyster sauce, soy sauce, sesame oil, Shaoxing wine and white pepper into the minced meat. Mix well and set aside.
- 3
In a pan, heat oil over medium heat and sauté the minced garlic until it turns golden brown. Add minced meat and loosen it well to avoid large clumps.
- 4
Once there are no more clumps, drain the water from the potatoes and add them into the meat mixture. Then, add dark soy sauce and enough water to cover the potatoes.
- 5
Stir well and allow to simmer with the lid on for 6-8 minutes on low heat. Stir occasionally and check if there is enough water to continue simmering to prevent potatoes from burning.
- 6
Test the potatoes' firmness with a fork. If it breaks into half easily, it means it is cooked. If not, continue simmering for another 2 to 3 minutes.
- 7
Prepare the cornstarch slurry by mixing water and cornstarch in a small bowl. Add into the wok. Simmer on low heat until gravy thickens and looks glossy. Taste and season with more salt or add more water if needed. Turn off the stove.
- 8
Add chopped scallions for the extra flavour punch before serving.