Potatoes are a nutritious ingredient containing potassium, vitamin C, fiber, vitamin B… Therefore, they are good for the heart, provide iron to the body, and enhance vision and immune system…
Potatoes and mushrooms are both familiar ingredients, they are both delicious, easy to cook and good for health. With this potato mushroom stir-fry recipe, you will have an additional delicious dish to treat your family on cold winter days.
1. Ingredients to make potato mushroom stir-fry:
– Potatoes: 6 big potatoes
– Fresh shiitake mushrooms: 6 pieces
– Pork: 100 grams
– Green onions, garlic, green chilies
– Seasonings: Salt, cooking wine, seasoning powder, oyster sauce, soy sauce, cooking oil
2. How to make potato mushroom stir-fry:
Step 1: Prepare the ingredients
– After buying the potatoes, wash and peel them. Then, you can slice them into thin pieces. To prevent the potatoes from turning dark and wash off the starch on the cut surface, after cutting, you should soak them in a bowl of diluted salt water. Then, remove them and let them drain.
– Remove the root of the shiitake mushrooms, then wash them and thinly slice or cut them into pieces.
– Rinse the pork and slice it into thin pieces.
– Wash the green chilies, remove the stems, seeds, and slice them.
– Remove any damaged or wilted leaves of the green onions, then wash and finely chop them.
– Peel the garlic, rinse it with water, and finely mince it.
Step 2: Blanch the mushrooms and potatoes
– Put a pot of water on the stove and bring it to boil, then add the mushrooms and blanch them for about 2 minutes.
– Do the same with the potatoes, add the potato slices to the boiling water and blanch them for 2 minutes, then remove and drain them.
Step 3: Stir-fry the potatoes with mushrooms and pork
– Take a small pan, add cooking oil and stir-fry the pork over low heat until slightly golden.
– Next, add the green onions and minced garlic for stir-frying. When you smell the fragrant aroma, add a bit of cooking wine and quickly replace the potatoes and shiitake mushrooms for stir-frying.
– Depending on your taste and preference, you can season with 1 teaspoon of soy sauce, a little seasoning powder, and 1 tablespoon of oyster sauce.
– Because the potatoes and mushrooms have been blanched, they cook quickly. You should not stir-fry them for too long to avoid overcooking the dish. Then, add the green chilies, stir-fry them for a few more seconds, turn off the heat, and transfer the food to a plate.
The potato mushroom stir-fry dish, when finished, will have a fragrant aroma and attractive color. When eating, you will feel the crispy texture of the potatoes combined with the refreshing taste of shiitake mushrooms and the sweet and fatty flavor of the pork. This dish is best served with hot rice on cold winter days.
3. Notes when making potato mushroom stir-fry:
– Depending on your taste and preference, you can replace the pork with other ingredients such as beef or chicken.
– You should choose potatoes with smooth, slightly heavy skin and no cuts or dark spots on the skin.
– Fresh shiitake mushrooms usually have a distinctive aroma and a yellow-brown color.
