Uploaded February 2026 | Updated September 2026, 2 weeks ago
Looking for a simple, comforting home-cooked meal? In this video, I’m making a Cantonese-style Potato and Minced Pork Stir Fry, a hearty dish where tender potatoes soak up the savory flavor of seasoned minced pork. With colorful bell peppers and red onion adding sweetness and crunch, this is proof that a delicious dish doesn’t need complicated techniques or fancy ingredients.
This easy stir fry is perfect for weeknight dinners and goes beautifully with a bowl of steamed rice.
⏱️ Timestamps
00:00 Introduction
00:27 Preparing the ingredients
01:07 Boil and fry the potatoes
03:03 Stir-frying the minced pork
04:30 Adding potatoes and seasoning
05:15 Final stir fry and plating
06:18 Recipe
You can download the full recipe on my food blog and read more cooking tips and detailed instructions here: tasteasianfood.com/potato-minced-meat-stir-fry
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RECIPE
Ingredients A
500 g potatoes, cut into half-inch cubes
250 g minced meat (pork, beef, or chicken)
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper, cubed
1 yellow or green bell pepper, cubed
Sufficient oil for frying
Ingredients B (Sauce)
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/4 tsp dark soy sauce
1 1/2 tbsp oyster sauce
3/4 tsp salt, divided
1/4 tsp ground white pepper
1 tsp cornstarch
3 tbsp water
Step-by-Step Instructions
1. Prepare and Parboil the Potatoes
- Peel the potatoes and cut them into evenly sized half-inch cubes. Keeping the size consistent ensures they cook evenly.
- Bring a pot of water to a full boil over high heat.
- Add the potato cubes to the boiling water.
- Wait about 1 minute for the water to return to a boil, then continue cooking for about 3 minutes.
- Check doneness by picking up one potato cube and tasting it. The outside should be just turning translucent, while the center is still firm and not fully cooked.
- Drain the potatoes immediately in a colander.
- Pat dry gently with a paper towel. Removing surface moisture helps the potatoes fry instead of steam.
2. Pan Fry the Potatoes
- Heat a generous amount of oil in a large pan over medium heat. The oil should lightly coat the bottom of the pan.
- Add the potatoes in a single layer. Avoid overcrowding so they brown evenly.
- Let them sit undisturbed for about 1 minute to allow a crust to form.
- Gently toss or turn the potatoes, then continue frying.
- Cook for 3 to 5 minutes, turning occasionally, until most sides are light golden and slightly crispy.
- Remove the potatoes from the pan and set aside on a plate.
- Visual cue: the potatoes should look lightly golden, not dark brown.
3. Mix the Sauce
- Add light soy sauce, Shaoxing wine, dark soy sauce, oyster sauce, half of the salt, white pepper, cornstarch, and water into a small bowl.
- Stir thoroughly until the cornstarch is fully dissolved and no lumps remain.
- Set aside and stir again just before using, as cornstarch settles quickly.
4. Cook the Minced Meat
- Add a small amount of oil to the same pan and heat over medium.
- Add the minced meat and spread it out into a thin layer.
- Leave it untouched for about 30 seconds so it starts to sear.
- Stir and break up the meat into small pieces.
- Season with the remaining half of the salt.
- Continue cooking until the moisture released by the meat fully evaporates and the meat starts to brown lightly.
- Remove the minced meat from the pan and set aside.
Key point: browning the meat adds depth and prevents a watery dish.
5. Stir Fry the Aromatics and Vegetables
- Wipe the pan clean if there is excess oil or browned residue.
- Add a little oil and heat over medium.
- Add the minced garlic and stir briefly until fragrant, about 10 seconds. Do not let it brown.
- Add the sliced onion and cubed bell peppers.
- Stir fry for 1 to 2 minutes until the vegetables soften slightly but still retain a crisp texture.
- Visual cue: onions should turn slightly translucent, bell peppers should remain bright and vibrant.
6. Combine Everything
- Return the cooked minced meat to the pan.
- Add the pan-fried potatoes.
- Toss gently to distribute the ingredients evenly without breaking the potatoes.
7. Sauce and Finish
- Stir the sauce mixture again and pour it evenly over the ingredients.
- Gently toss to coat everything.
- Cook for about 1 minute, allowing the sauce to thicken and turn glossy.
- Taste and adjust seasoning if needed.
- Turn off the heat and serve immediately with steamed rice.
#PotatoStirFry #CantoneseCooking #HomeStyleCooking
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Looking for a simple, comforting home-cooked meal? In this video, I’m making a Cantonese-style Potato and Minced Pork Stir Fry, a hearty dish where tender potatoes soak up the savory flavor of seasoned minced pork. With colorful bell peppers and red onion adding sweetness and crunch, this is proof that a delicious dish doesn’t need complicated techniques or fancy ingredients.
This easy stir fry is perfect for weeknight dinners and goes beautifully with a bowl of steamed rice.
⏱️ Timestamps
00:00 Introduction
00:27 Preparing the ingredients
01:07 Boil and fry the potatoes
03:03 Stir-frying the minced pork
04:30 Adding potatoes and seasoning
05:15 Final stir fry and plating
06:18 Recipe
You can download the full recipe on my food blog and read more cooking tips and detailed instructions here: tasteasianfood.com/potato-minced-meat-stir-fry
---------------------------------------------------------------
RECIPE
Ingredients A
500 g potatoes, cut into half-inch cubes
250 g minced meat (pork, beef, or chicken)
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper, cubed
1 yellow or green bell pepper, cubed
Sufficient oil for frying
Ingredients B (Sauce)
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/4 tsp dark soy sauce
1 1/2 tbsp oyster sauce
3/4 tsp salt, divided
1/4 tsp ground white pepper
1 tsp cornstarch
3 tbsp water
Step-by-Step Instructions
1. Prepare and Parboil the Potatoes
- Peel the potatoes and cut them into evenly sized half-inch cubes. Keeping the size consistent ensures they cook evenly.
- Bring a pot of water to a full boil over high heat.
- Add the potato cubes to the boiling water.
- Wait about 1 minute for the water to return to a boil, then continue cooking for about 3 minutes.
- Check doneness by picking up one potato cube and tasting it. The outside should be just turning translucent, while the center is still firm and not fully cooked.
- Drain the potatoes immediately in a colander.
- Pat dry gently with a paper towel. Removing surface moisture helps the potatoes fry instead of steam.
2. Pan Fry the Potatoes
- Heat a generous amount of oil in a large pan over medium heat. The oil should lightly coat the bottom of the pan.
- Add the potatoes in a single layer. Avoid overcrowding so they brown evenly.
- Let them sit undisturbed for about 1 minute to allow a crust to form.
- Gently toss or turn the potatoes, then continue frying.
- Cook for 3 to 5 minutes, turning occasionally, until most sides are light golden and slightly crispy.
- Remove the potatoes from the pan and set aside on a plate.
- Visual cue: the potatoes should look lightly golden, not dark brown.
3. Mix the Sauce
- Add light soy sauce, Shaoxing wine, dark soy sauce, oyster sauce, half of the salt, white pepper, cornstarch, and water into a small bowl.
- Stir thoroughly until the cornstarch is fully dissolved and no lumps remain.
- Set aside and stir again just before using, as cornstarch settles quickly.
4. Cook the Minced Meat
- Add a small amount of oil to the same pan and heat over medium.
- Add the minced meat and spread it out into a thin layer.
- Leave it untouched for about 30 seconds so it starts to sear.
- Stir and break up the meat into small pieces.
- Season with the remaining half of the salt.
- Continue cooking until the moisture released by the meat fully evaporates and the meat starts to brown lightly.
- Remove the minced meat from the pan and set aside.
Key point: browning the meat adds depth and prevents a watery dish.
5. Stir Fry the Aromatics and Vegetables
- Wipe the pan clean if there is excess oil or browned residue.
- Add a little oil and heat over medium.
- Add the minced garlic and stir briefly until fragrant, about 10 seconds. Do not let it brown.
- Add the sliced onion and cubed bell peppers.
- Stir fry for 1 to 2 minutes until the vegetables soften slightly but still retain a crisp texture.
- Visual cue: onions should turn slightly translucent, bell peppers should remain bright and vibrant.
6. Combine Everything
- Return the cooked minced meat to the pan.
- Add the pan-fried potatoes.
- Toss gently to distribute the ingredients evenly without breaking the potatoes.
7. Sauce and Finish
- Stir the sauce mixture again and pour it evenly over the ingredients.
- Gently toss to coat everything.
- Cook for about 1 minute, allowing the sauce to thicken and turn glossy.
- Taste and adjust seasoning if needed.
- Turn off the heat and serve immediately with steamed rice.
#PotatoStirFry #CantoneseCooking #HomeStyleCooking
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
