Chinese stir-fried potatoes

"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."
photo by Debbie R. photo by Debbie R.
photo by Debbie R.
photo by Luvs 2 Cook photo by Luvs 2 Cook
photo by Luvs 2 Cook photo by Luvs 2 Cook
Ready In:




  • 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.

Questions & Replies

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  1. 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 ;)
  2. 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.
  3. 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!!!
  4. This is really good. It is like the potatoes that the local Chinese restaurant serves. I followed the recipe, except for the oyster sauce. I didn't have that or fish sauce. I think, my potatoes were either too hard and/or needed to cook a little longer. I will make this again. I will pay more attention to the potatoes I choose and will check them while they cook, instead of relying on the timer. My picky MIL & FIL loved them. My DH thought the potatoes needed to cook a little longer. I served this with chicken stir-fried rice, crab wontons and Teriyaki roasted chicken.
  5. I thought they were very good. My family thought they were just ok. I will be making them again for me. I think maybe they weren't expecting these flavors with potatoes. These potatoes are definitely worth a try. Thanks for sharing!


  1. this was great I am give a 4 star because I made too many changes I subbed sweetpotato for the potato a mixture of cooking sake and rice wine vinegar for the white wine plum sauce for the oyster sauce and brown sugar about 1 1/2 teaspoon didnt add salt didnt miss it great recipe I will review again sometime when I make it closer to original



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