>>76469557 (OP)
Ingredients (tbsp=15ml, cup=250ml)
300-400g (0.6-0.8lb) pork (note 1)
4 medium size potatoes (note 2)
4 shallots (scallions)
5cm (2”) cube ginger
2 tbsp oil
2.67 tbsp onions sauce
2 tbsp sake (Japanese rice wine)
4 tsp water
Salt to adjust flavour
1 tsp sesame oil
Instructions
Peel and slice the potatoes into 3 mm (1/8”) thick disks. With a few disks together at a time, cut them into 3 mm (1/8”) matchsticks and leave them in a bowl of water while preparing other ingredients. It is important to make the thickness of the matchsticks consistent.
Thinly slice pork 5 mm (1/4”) thick, then cut the slices into 3mm (1/8”) wide strips.
Finely slice shallots diagonally into similar lengths to the potatoes. Put aside several slices of shallots for garnish (optional). Julienne ginger finely.
Boil 1 - 1.5L (0.26 - 0.4gal) of water in a kettle. Place potato sticks in a large colander and pour the boiled water over them, occasionally shaking the colander to ensure that all the potato sticks are blanched. Drain well. (note 3)
Add oil to a large frypan or a wok and heat over high heat. Add ginger and sauté for about 30 seconds.
Add pork, then add onions sauce. Stir fry until the colour of the pork changes. Reduce heat to low and add sake and water, and stir until the pork is cooked through – about 1 - 2 minutes.
Add potatoes and stir to coat the potatoes with sauce.
Once potatoes are coated with sauce, add shallots and stir for 30 seconds or so then turn the heat off.
Adjust the flavour with salt if required. Sprinkle sesame oil over the stir fry and lightly mix.
Serve immediately.
