Prep 20 mins
Cook 8 mins
You may not see potatoes on the menu in a Chinese restaurant but innovative Chinese home cooks know how to make use of available ingredients. This is different and tasty! Recipe is from the Chicago Trib 'you're the cook' article.
- 2 medium potatoes, peeled,thinly sliced
- 1⁄2 teaspoon salt
- 1 tablespoon vegetable oil
- 8 shiitake mushrooms, stemmed and caps sliced
- 1 green onion, minced
- 1 teaspoon finely chopped gingerroot
- 1⁄2 tablespoon white wine
- 1⁄2 tablespoon oyster sauce
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon sugar
- Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
- Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
- Heat a wok over high heat; add vegetable oil.
- Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
- Cook, stirring, until all liquid is absorbed, about 3 minutes.
Made these last night with Chicken and ham CHow Mein and was very good. We love chinese but never have tried potatoes in Chinese cuisine. Used button mushrooms and omitted the white wine. Very different but definitely tasty. Chinese main meals will have some potatoes for company quite frequently at my place in the future. :) Fay - The Crystal Gazer ;)
These were very good. I like them because, altho they had a little asian flavor, they were mild enough that picky eaters would still see them as potatoes in a holiday feast. Something different! We had to add more liquid. They were sticking badly to the pan.
These were very good!!!! And easy too!!!! I boiled mine a little early and then had time to get the rest of the meal together. Then stir fried them up!!! Great flavor!!!