Stir fried potato and minced pork

In this recipe, russett potato is used as it is cheap, common, fragrant and fast cooking. If you do not take pork, feel free to substitute with chicken instead. 

The potato's natural starch content thickens the sauce as the stew is cooking, but if you prefer, you can also use cornstarch solution at the end to thicken the sauce.

INGREDIENTS

• 1 tbsp cooking oil
• 1/2 white onion sliced roughly
• 4 cloves garlic peeled and minced
• 80 grams minced pork marinade with 1/2 tsp light soy sauce, 1/2 tsp sesame oil, 1 tsp Chinese wine, 1/2 tbsp corn flour & white pepper.
• 1 russett potato peeled and sliced to 1/2 cm thickness
• 1 cup water
• 1 tsp fish sauce if not using fish sauce, use a bit more light soy sauce or salt
• 1/2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tsp sesame oil
• 1/2 cup frozen vegetables (carrot, corn, pea & long bean) thaw before use

INSTRUCTIONS

1. Heat oil in pan. Add onions and stir fry until they just start to soften. Add garlic and stir fry for 30 seconds.
   
2. Push onions and garlic to side of the wok, then add marinaded minced pork. Stir fry pork until semi-cooked, breaking the meat to smaller bits with your spatula while doing so.
   
3. Add potato slices and stir fry for two minutes. Add water, fish sauce, soy sauces and sesame oil. Stir to coat everything evenly in the sauce, then cover with lid and simmer for 10 minutes, adding the thawed vegetables half way through cooking time. Add hot water any time the simmering sauce runs dry. Season to taste before serving.