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.

Recipe from Eurasian Cooking by Periplus

Serves 4


  • 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)


  1. 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.
  2. 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.
  3. Increase heat and add minced meats. Stirfry till meat changes colour, abt 2-3 mins.
  4. 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.
  5. 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.
  6. 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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