This is yet another recipe from the book “Chinese Cooking - The Food and the Lifestyle” with slight modifications. The original recipe called for regular potatoes, however yellow potatoes (smaller ones) were used instead.

Bell peppers were also added, as I’m always a big fan of adding extra vegetables when given the chance. I always enjoy the addition of cilantro leaves in most of my dishes as garnish, as adding this aromatic herb helps add a zesty flavor. For those unfamiliar to cilantro, it’s also called “coriander”. I hear both names quite frequently, so I also need to be reminded that they are the same!

You might also notice some meat from the photo, which is ground pork. This dish is also not “saucy”, as is the case for most of my other recipes. Judging from the photo of the cookbook, it seems like it was intentional. I do, however, have a couple of home-made recipes that use potatoes, and *are* saucy, so stay tuned for those!

• about a dozen yellow potatoes, cut in half (or 4 regular potatoes cut into large chunks)
• 1 bell pepper, sliced
• 150 g of ground pork
• 2 stalks of green onions (scallions), finely chopped
• 2-3 stalks of cilantro (coriander), chopped
• 1-2 tablespoon of cooking oil
• 1 teaspoon of chicken broth powder mix
• 1 teaspoon of corn starch
• pinch of salt, pepper, and sugar

• Mix the green onions and cilantro together in one bowl. This will be used as the garnish.
• Marinade the ground pork with: chicken broth powder mix, salt, corn starch

1. Boil the potatoes in boiling water until cooked (it can take up to 15 minutes). Once the potatoes are ready, drain and save 2-3 tablespoons of the water for later use.
   (Just an aside, the next time I try this recipe, I’m going to omit this step, and start at Step #2. I will lose out on the “potato water”, which will just be substituted with water instead)
   
2. In a pre-heated wok (or pan), heat the cooking oil, and cook the potatoes until golden. Once they are done, take out and set aside.
3. Re-heat the wok (or pan), and add more cooking oil. Stir-fry the ground pork and bell peppers. Add: salt, pepper, and sugar to taste.
4. Place the potatoes in the wok (or pan), and also add the water that was retrieved from Step #1.
5. Once the potatoes are warm enough, turn off the heat. Add in the green onions and cilantro as the garnish, and serve.