Minced Meat with Potatoes

Minced Meat with Potatoes

This stir-fry minced meat dish is my ultimate comfort food. The soft potatoes and garlicky gravy is like a big hug to my soul. Children and adults alike will enjoy this popular Chinese hawker dish with steaming rice.

0 stars

Preparation 10 mins
Cooking 15 mins

Side

马铃薯焖肉碎

Chinese

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Nutrition per Serving

453 kcal
27 g
26 g
27 g

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Minced meat with potatoes is a quick stir-fry dish you would love to have as a staple in your weekly meal. The recipe is easily made with simple ingredients like soy sauce and sesame oil. No marination is required. It is one of the many dishes you can make using minced meat. The flavourful gravy goes really well with rice or porridge.

Easy ingredients available in your kitchen
Easy ingredients available in your kitchen

Most popular among the Chinese disapora in Singapore and Malaysia, this dish is found in most "caifan" or "zhapfan" stalls which are also known as economic rice stalls whereby you pick from a variety of ready made dishes available. You pay for what is placed on your plate of rice.

When I was a kid, my mother would make this dish and there was no such thing as leftovers. It was always a big hit with children and the elderly in my family.

This is the best way to cook potatoes and minced meat at the same time. Potatoes are high in fiber and it keeps you full for a longer period of time. It also contains resistant starch that feeds the good bacteria in the gut.

Flavour with some sauces
Flavour with some sauces

Type of meat or a no-meat alternative

Minced pork is a healthy protein which I opted to use in this dish. Of course, minced chicken can be used instead.

It is your preference if you do not wish to add any meat at all. Substitute with finely chopped hard tofu. It will still taste really good but do be mindful to adjust the sodium. They soak up the gravy and flavours really well.

What kind of potatoes are good for this recipe?

It is really up to you. I prefer using local potatoes, russet potatoes, yellow or white potatoes for their fluffy and floury texture. They are common and easily available in Singapore, Malaysia, Thailand and Indonesia.

Don‘t slice them too thick or it will take a longer time to cook
Don‘t slice them too thick or it will take a longer time to cook

Although they do not hold their shape very well and crumble easily, I like that it gives the gravy extra texture. Some people prefer waxy potatoes such as red potatoes because it holds its shape well and has less starch. The dish still tastes good, regardless. The choice is yours.

Why potatoes turn black?

Once potatoes are peeled and sliced, oxidation occurs as it gets exposed to oxygen. It is totally safe to consume but this can be avoided by soaking them in a bowl of cold or room temperature water.

Soaking them in water also helps in removing excess starch.

Adding more vegetables

For a more balanced meal, add some frozen vegetables to this dish. A mixture of beans, carrots and corn blends in really well. For some spice, add chopped chillies and ginger too. A little heat makes the dish more appetizing.

Fry or not to fry the potatoes first?

Some recipes call for frying the potato slices first to create brown edges before adding the minced meat.

Although it will add negligible flavor to the dish, I will omit this step as browning in potatoes will result in the formation of a chemical compound known as acrylamide. Frying will also add on the calories as more oil is used. Instead, just stew the potatoes for a healthier version.

Refrigerate for meal prep

This dish is great too if cooked in a big batch. Store in the refrigerator for up to 3 days. However, never freeze it because once thawed, it will turn into a gooey clumpy texture because cornflour doesn't freeze well.

Ready to serve or refrigerate for the next days
Ready to serve or refrigerate for the next days


Ingredients

Servings:  
1
potatoes
water
4
garlic clove(s)
1 tbsp
oyster sauce
1⁄2 tbsp
sesame oil
1 tbsp
soy sauce
1⁄2 tbsp
shaoxing wine
1⁄8 tsp
white pepper
240 g
minced pork
1 tbsp
oil
1⁄2 tbsp
dark soy sauce
150 ml
water
1 tbsp
corn starch
3 tbsp
water
1⁄8 tsp
salt
1
scallions

Steps to Prepare

Minced Meat with Potatoes Step 1

Step 1 of 8

    • 1 potatoes
    • water

Peel and cut the potato into 4 wedges. Slice each wedge into thickness of about 3-4mm. The thicker they are, the longer they take to cook. Soak them in a bowl of water.

Minced Meat with Potatoes Step 2

Step 2 of 8

    • 2 garlic clove(s)
    • 1 tbsp oyster sauce
    • 1⁄2 tbsp sesame oil
    • 1 tbsp soy sauce
    • 1⁄2 tbsp shaoxing wine
    • 1⁄8 tsp white pepper
    • 240 g minced pork

Next, add minced garlic, oyster sauce, soy sauce, sesame oil, Shaoxing wine and white pepper into the minced meat. Mix well and set aside.

Minced Meat with Potatoes Step 3

Step 3 of 8

    • 1 tbsp oil
    • 2 garlic clove(s)

In a pan, heat oil over medium heat and sauté the minced garlic until it turns golden brown. Add minced meat and loosen it well to avoid large clumps.

Minced Meat with Potatoes Step 4

Step 4 of 8

    • 1⁄2 tbsp dark soy sauce
    • 150 ml water

Once there are no more clumps, drain the water from the potatoes and add them into the meat mixture. Then, add dark soy sauce and enough water to cover the potatoes.

Minced Meat with Potatoes Step 5

Step 5 of 8

Stir well and allow to simmer with the lid on for 6-8 minutes on low heat. Stir occasionally and check if there is enough water to continue simmering to prevent potatoes from burning.

Minced Meat with Potatoes Step 6

Step 6 of 8

Test the potatoes' firmness with a fork. If it breaks into half easily, it means it is cooked. If not, continue simmering for another 2 to 3 minutes.

Minced Meat with Potatoes Step 7

Step 7 of 8

    • 1 tbsp corn starch
    • 3 tbsp water
    • 1⁄8 tsp salt

Prepare the cornstarch slurry by mixing water and cornstarch in a small bowl. Add into the wok. Simmer on low heat until gravy thickens and looks glossy. Taste and season with more salt or add more water if needed. Turn off the stove.

Minced Meat with Potatoes Step 8

Step 8 of 8

    • 1 scallions

Add chopped scallions for the extra flavour punch before serving.

Published: July 2, 2022


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