Main Dish

U.S. Straight Cut Potatoes Stir Fried with Vegetable and Pork

  • Ready Time: 45min
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  • Prep Time: 5min
    Cook Time: 40min
  • Cuisine: Asian
  • Serves: 3-4
    Prep Method: Stir Fry
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  • 2 cups of U.S. Straight Cut Potatoes
  • 360 grams of pork belly, thinly sliced
  • 1 cup of cabbage, chopped
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 2 heads of baby bok choy, bottom end removed
  • 50 grams of white shimeji mushroom, ends trimmed, breaking them up to one by one
  • 2 spring onions, sliced
  • 1 tablespoon of light soy sauce
  • 2 teaspoons mushroom soy sauce
  • Salt, to taste
  • A pinch of white pepper
  • 2 tablespoons of toasted cashew nuts
  • 2 cloves of garlic, minced
  • 6 baby corn, cut into diagonal slices
  • 3 tablespoons of sunflower oil
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of sesame oil

Prep Time: 5min | Cook Time: 40min


  1. Heat the sunflower oil in a wok. Add the pork, garlic, and the mushroom soy sauce. Stir-fry for 15 – 20 minutes. Add the U.S. Straight Cut Potatoes and fry until the potatoes are cooked.
  2. Heat the vegetable oil in a large skillet. Add in the carrots, cabbage, celery, mushroom, and spring onions. Add the sesame oil to the pan. Add the remaining ingredients and stir-fry for 8-10 minutes. Add the pork and potatoes to the pan, occasionally stirring gently. Stir-fry for 5-7 minutes. Remove from the heat. Salt to taste and sprinkle some spring onions. Serve hot!


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