Chinese stir-fried potatoes
photo by Debbie R.
- 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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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 ;)
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.
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