Cooking time 10-15min (with most items prep the day before)
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| Chinese potato and mince meat dish serve with vegetable, mushroom and rice |
These days I have been waking around 5.30am to cook my meals for the office and It will take about 1 hour to complete 1) 1 breakfast, 1 lunch and 1 tea break from scratch with some prep work done the day before for faster assembly the next day. Steaming the rice using my electric lunch box takes about 30min. I have been saving the funds for my meals to buy books for my kids. At the same time, I could decide how much oil and the type of meat used (organic). It would be faster if you only want to make 1 meal but I cover all my bases. I also do have bigger appetites compared to my peer 😅
I made the sauce in advance, then when I want to use it I will use a dry spoon and take out 1 or 2 teaspoons. These are the little things that help in speeding up the process. I keep it for about a week in the fridge and ensure the utensils are dry.
For the meat, I store it in the silicone ice cube tray that I use for my baby. Then I will take out the portion that I want for my lunch.
To me the dish is easy to cook as there is no need to marinate in advance, common ingredients (mainly with a potato and meat and you are good to go) and takes about 10 min to be ready. The main waiting time was to wait for the potato to soften.
Chinese Potato and Mince Meat Stir Fry
“PNB” stands for Prep the night before
2 – 3 clove mince garlic “PNB”
2 cube of mince pork “PNB”
1 potato slice soak in water to remove starch. Ideally half an hour, but I just soak, wash and change water, drain then cook
2-4 tsp Sauce (I prep this a few days ago to use a few times as you see fit) “PNB or in advance”
1 tsp Chinese cooking wine
Cornstarch solution – about 1 teaspoon with pipe water
Sauce prep – I don’t use all the sauce at one go. I use the sauce a bit for multiple dishes. You can reduce it further if you only want to use it for 1 to 2 times a week.
1.5 tablespoon oyster sauce
1 tablespoon light soya sauce (low sodium – I bought mine in Jusco and it is a Japanese brand)
½ tsp sugar
½ tablespoon sesame oil
1 tsp dark soya sauce (I am not a fan of my food looking very dark. Add more if you are)
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Steps:
1) Put some oil in a pan, stir fry garlic, followed by minced pork.
2) Add the sliced potato stir fry then add water to cover the potato.
3) Put about 2 tsp of the sauce
4) Cover the pan and let it stew for 6 minutes. Adjust the fire accordingly about medium to small.
5) Test that the potato is soft.
6) Add Chinese cooking wine followed by cornstarch solution to thicken the sauce
Other side dish
I pair it with shimeji mushroom, any green vegetable, garlic and a bit of salt stir fry.
Breakfast
Bread with condense milk, cheese and egg
