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Spring onion porky potatoes
Serves 2 Starters and mains
Ingredients
- 300g potatoes, cut into thin matchsticks
- 2tbsp rapeseed oil
- 1tbsp finely chopped garlic
- 2.5cm piece fresh ginger, grated
- 1 red chilli, deseeded and finely chopped
- 250g lean minced pork
- 1tbsp Shaohsing rice wine or dry sherry
- 1⁄2tsp dark soy sauce
- 1tbsp oyster sauce
- 1tbsp light soy sauce
- 3 spring onions, finely chopped
- 1tsp toasted sesame oil
- 1tsp chilli oil
Method
Pour 600ml cold water into a bowl, add sea salt, then soak the potatoes in the salted water for 5 minutes. Drain and set aside.
Place a wok over a high heat until smoking and add 1 tablespoon rapeseed oil. Add the garlic, ginger and red chilli and stir-fry for a few seconds to release their fl avour. Add the potatoes and fry for 2 minutes until golden and crisp. Push the ingredients to one side, add the remaining oil and when it is hot, add the pork and let it settle for 30 seconds to crisp up and brown. Once the mince starts to sear, add the Shaohsing rice wine and dark soy sauce, then toss the ingredients together for another 30 seconds. Add the oyster sauce and light soy sauce. Toss to combine.
Add the spring onions and stir-fry until softened but still al dente. Season with toasted sesame oil, ground black pepper and the chilli oil. Stir again, then transfer to a serving plate.
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