Stir-fried potato slivers with wind-dried bacon

Stir-fried potato slivers with wind-dried bacon
  • Serves icon Serves 2 as a side
  • Time icon Hands-on time 30 min

This Chinese recipe comes from Amy Poon of Poon’s London, the family food business producing top-quality Chinese sauces, oils and dressings. It’s a stir-fried potato dish that isn’t afraid to leave the potatoes with some bite, and is dressed with plenty of sesame oil, white pepper and wind-dried bacon to pack a flavour punch. Try it this Chinese New Year for a side-dish guests may not have tried before.

Amy says: “I don’t think Western recipes treat potatoes like a green vegetable, but that’s how they’re viewed in China. The Chinese rarely go for ‘soft’ when cooking veg; it’s all about crunch. Here, potatoes are washed to remove their starch, then julienned and stir-fried with Chinese wind-dried bacon, because bacon and potatoes are a perfect match.”

Make this recipe as part of Amy’s Chinese New Year menu.

Nutrition: Per serving

Calories
325kcals
Fat
15g (1.2g saturated)
Protein
4.5g
Carbohydrates
41g (2.3g sugars)
Fibre
4.7g
Salt
0.1g
Calories
325kcals
Fat
15g (1.2g saturated)
Protein
4.5g
Carbohydrates
41g (2.3g sugars)
Fibre
4.7g
Salt
0.1g

Ingredients

  • 60g wind-dried bacon (see Know-how)
  • 450g floury potatoes
  • 2 tbsp vegetable oil
  • 2 slices ginger, peeled and cut into matchsticks
  • Pinch white pepper
  • 1 tsp sesame oil
  • 2 spring onions, cut into matchsticks

Method

  1. Put the bacon on a plate and in a steamer set over simmering water, then steam for 15 minutes. Meanwhile, peel and finely cut the potatoes into matchsticks (or use a julienne peeler), putting them in a large bowl of cold water as you go. When they’re all cut, give them a swirl to remove excess starch, then drain. Finely slice the steamed bacon into matchsticks (reserve any liquid on the plate).
  2. Put a wok or frying pan over a high heat. Once smoking hot, add the oil and swirl to coat. Toss in the sliced bacon and ginger, stir-fry for 30 seconds, then tip in the potatoes. Stir-fry for 3-5 minutes, tossing all the time, until the potatoes are hot throughout and have lost their raw edge – they should still be a little crunchy.
  3. Add a pinch of salt and white pepper, followed by any reserved bacon juices. Toss again, then add the sesame oil and spring onions. Toss for another minute until the onions wilt a little, then transfer to a plate and serve immediately.

delicious. tips

  1. Buy wind-dried bacon from Sous Chef and Poon’s Pantry. It’s a great ingredient, more floral and fragrant than Western bacon, and it’s fantastic steamed with rice. You could also look for cured pork belly (a similar product) in Asian supermarkets. Wind-dried bacon is cured in soy sauce, so is not gluten free.

Recipe By

Amy Poon

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chinese New Year recipes

Lion’s head meatballs

These Chinese pork meatballs come from Amy Poon, the force...

Save recipe icon Save recipe icon Save recipe

Fakeaway recipes

Chinese crispy duck

This crispy duck recipe with pancakes is an easy homemade...

Save recipe icon Save recipe icon Save recipe

Fakeaway recipes

Char siu pork on steamed pak choi

Our authentic char siu pork dish is full of flavour....

Save recipe icon Save recipe icon Save recipe

Duck recipes

Blackened five-spice duck with mini roast potatoes

This impressive Chinese-inspired blackened five-spice duck recipe makes an ideal...

Save recipe icon Save recipe icon Save recipe

15-minute meal recipes

Cheat’s plum duck noodles

Enjoy the flavours of Peking duck in this 15-minute noodle...

Save recipe icon Save recipe icon Save recipe

Healthy chicken recipes

Ken Hom’s steamed chicken with Chinese sausage

Ken Hom’s quick and easy steamed chicken dish is designed...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.