Sautéed Potato Cakes

Name: Sautéed Potato Cakes
Cuisine: Chinese
Ingredients: 1 pound potatoes, peeled and cut into large chunks; ¼-½ teaspoon salt; 2 large shallots, roughly chopped; About 8 tablespoons vegetable oil; 2½ tablespoons cornstarch; 2 teaspoons Shaoxing wine or medium-dry sherry; 2 tablespoons hot water; 6 ounces pork with a little fat, finely minced; 2 teaspoons thin soy sauce; 2 tablespoons dried shrimp, rinsed; 1 teaspoon sesame oil; ¾ teaspoon cornstarch; ¼ teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Potato is not a staple food for the Chinese, and I grew up eating it occasionally and always as one of the dishes to accompany rice. This particular one, which my aunt made so well for us at home, I find reminiscent of the Swiss rösti.

Ingredients

1 pound potatoes, peeled and cut into large chunks
6 ounces pork with a

Asia
China
Main course

Method

Boil the potato for about 15 minutes, or until just cooked through. Drain well and mash, but not too finely.
Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the pork, and stir in the same direction to mix thoroughly. Leave to stand for about 15 minutes. Blend in the oil.
Pour 2<