My mum has made this delicious quickfry numerous times without us knowing that it’s an Eurasian dish. Most times with a different variation, i.e. with “flat-bashed” small slices of pork instead of mince. It’s a sort of mix between English and Chinese ingredients.
- 2 large potatoes, diced and dried with paper towels
- 2 onions, diced
- 2 cloves garlic, minced
- 250g minced pork
- 250g minced beef
- 50g wood fungus, soaked, hard portions discarded, chopped (I used fresh white mushrooms – diced)
- 1.5 tbsp black soy sauce
- 2 tsp sugar (I used 1 tsp)
- 125 ml water
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground black pepper
- vegetable oil
- parsley or coriander leaves to garnish (optional)
- Heat 1 tbsp oil in a wok till very hot. Add diced potatoes and shallow-fry till golden brown and tender, abt 4-5 mins. Remove and drain.
- Using remaining oil in wok (if too little oil, then add another 1 tbsp oil) and heat till moderately hot. Then add onions and stirfry till transparent, abt 3-4 mins.
- Increase heat and add minced meats. Stirfry till meat changes colour, abt 2-3 mins.
- Add fungus/mushrooms, soy sauce, sugar, water, salt and pepper. Bring to a boil, lower heat and simmer uncovered till meat is cooked and liquid has dried up, abt 15 mins. Meat at this time, can be kept at room temperature for 1-2 hrs bfor finishing the dish.
- Just before serving, heat meat and add fried potatoes. Cook over moderate heat, stirring gently so that potatoes do not break up, till heated thru, abt 2 mins.
- Garnish with a sprig of parsley or coriander leaves, if using, and serve with plain white rice.
Actually, it tastes even better eaten the next day.. 😀
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