Some of my favorite meals are the ones you can cook quickly but still taste like a feast. This potato and minced meat stir fry is exactly that.

I love potatoes because they act like a blank canvas, soaking up the savory juices from the minced meat. Adding colorful bell peppers and onions not only brightens the dish visually but also gives every bite a satisfying crunch.

What I love most is that this recipe proves a delicious meal does not need a long ingredient list or complicated techniques. With just a few simple steps, you can create a flavorful, home-style dish that is perfect for weeknight dinners or casual lunches.

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Why This Potato and Minced Meat Stir Fry Works

This dish is deceptively simple, but the flavor comes from smart technique:

• Parboiling the potatoes first ensures they are soft inside but still hold their shape during stir-frying.
• Pan-frying the potatoes creates a golden crust that adds texture contrast to the tender minced meat.
• Sautéing garlic and onion releases aromatic sweetness that infuses the entire dish.
• A simple soy-based sauce with cornstarch creates a glossy coating that clings to every potato cube and piece of meat.

Tips for the Best Potato and Minced Meat Stir Fry

• Cut potatoes evenly into half-inch cubes for uniform cooking.
• Use multicolored bell peppers to make the dish more visually appealing.
• Do not overcook the potatoes. Parboil until the edges turn slightly translucent, but the center is still firm. It is best to pick up one piece and taste it to check the doneness.
• Cook the minced meat until the moisture evaporates so it browns nicely and develops more flavor.
• If you prefer the potatoes to stay bright yellow or golden, you can omit the dark soy sauce. It will darken the color slightly.
• You can substitute the bell peppers with green and red chilies for a spicier version.
• Keep the bell peppers and onion crisp-tender to provide contrast to the meaty minced meat and soft potatoes.

Continue to Content

Home Style Cantonese Potato and Minced Meat Stir Fry

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A simple Cantonese potato and minced meat stir fry made with golden potatoes, savory minced meat, and crisp bell peppers. Easy steps and home style flavor.

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Ingredients

Ingredients A

• 500 g potatoes, cut into half-inch cubes
• 250 g minced meat (pork, beef, or chicken)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, cubed
• 1 yellow or green bell pepper, cubed
• Sufficient oil for frying

Ingredients B (Sauce)

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1/4 tsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 3/4 tsp salt, divided
• 1/4 tsp ground white pepper
• 1 tsp cornstarch
• 3 tbsp water

Instructions

1. Prepare and Parboil the Potatoes

1. Peel the potatoes and cut them into evenly sized half-inch cubes. Keeping the size consistent ensures they cook evenly.
2. Bring a pot of water to a full boil over high heat.
3. Add the potato cubes to the boiling water.
4. Wait about 1 minute for the water to return to a boil, then continue cooking for about 3 minutes.
5. Check doneness by picking up one potato cube and tasting it. The outside should be just turning translucent, while the center is still firm and not fully cooked.
6. Drain the potatoes immediately in a colander.
7. Pat dry gently with a paper towel. Removing surface moisture helps the potatoes fry instead of steam.

2. Pan Fry the Potatoes

1. Heat a generous amount of oil in a large pan over medium heat. The oil should lightly coat the bottom of the pan.
2. Add the potatoes in a single layer. Avoid overcrowding so they brown evenly.
3. Let them sit undisturbed for about 1 minute to allow a crust to form.
4. Gently toss or turn the potatoes, then continue frying.
5. Cook for 3 to 5 minutes, turning occasionally, until most sides are light golden and slightly crispy.
6. Remove the potatoes from the pan and set aside on a plate.

Visual cue: the potatoes should look lightly golden, not dark brown.

3. Mix the Sauce

1. Add light soy sauce, Shaoxing wine, dark soy sauce, oyster sauce, half of the salt, white pepper, cornstarch, and water into a small bowl.
2. Stir thoroughly until the cornstarch is fully dissolved and no lumps remain.
3. Set aside and stir again just before using, as cornstarch settles quickly.

4. Cook the Minced Meat

1. Add a small amount of oil to the same pan and heat over medium.
2. Add the minced meat and spread it out into a thin layer.
3. Leave it untouched for about 30 seconds so it starts to sear.
4. Stir and break up the meat into small pieces.
5. Season with the remaining half of the salt.
6. Continue cooking until the moisture released by the meat fully evaporates and the meat starts to brown lightly.
7. Remove the minced meat from the pan and set aside.

Key point: browning the meat adds depth and prevents a watery dish.

5. Stir Fry the Aromatics and Vegetables

1. Wipe the pan clean if there is excess oil or browned residue.
2. Add a little oil and heat over medium.
3. Add the minced garlic and stir briefly until fragrant, about 10 seconds. Do not let it brown.
4. Add the sliced onion and cubed bell peppers.
5. Stir fry for 1 to 2 minutes until the vegetables soften slightly but still retain a crisp texture.

Visual cue: onions should turn slightly translucent, bell peppers should remain bright and vibrant.

6. Combine Everything

1. Return the cooked minced meat to the pan.
2. Add the pan-fried potatoes.
3. Toss gently to distribute the ingredients evenly without breaking the potatoes.

7. Sauce and Finish

1. Stir the sauce mixture again and pour it evenly over the ingredients.
2. Gently toss to coat everything.
3. Cook for about 1 minute, allowing the sauce to thicken and turn glossy.
4. Taste and adjust seasoning if needed.
5. Turn off the heat and serve immediately with steamed rice.

Final texture check: potatoes should be tender inside, lightly crisp outside, vegetables crisp tender, and sauce lightly coating everything.

Notes

Optional Serving Tips

• Garnish with chopped scallions or a sprinkle of sesame seeds for extra aroma.
• Pair with a light soup or steamed greens for a balanced meal.

Recommended Products

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 15gSaturated Fat: 6gUnsaturated Fat: 9gCholesterol: 74mgSodium: 1175mgCarbohydrates: 47gFiber: 5gSugar: 6gProtein: 28g

This data was provided and calculated by Nutritionix on 11/01/2026

Troubleshooting and FAQs

Q1: My potatoes are falling apart. How can I fix this?

Parboil just until the edges are translucent and the centers are firm. Avoid overcooking during pan frying and toss gently.

Q2: Can I use frozen potatoes?

Yes, but thaw and drain them well before parboiling to avoid excess moisture.

Q3: How can I make this spicier?

Add one or two sliced fresh chilies or a pinch of chili flakes when stir-frying the garlic and onion.

Q4: Can I make this vegetarian?

Substitute the minced meat with firm tofu or textured vegetable protein. Omit the oyster sauce and increase the soy sauce slightly for flavor.

Related Recipes You May Enjoy

If you enjoy simple Cantonese home cooking like this potato and minced meat stir fry, you may also like these related recipes on my food blog.

• Cantonese Sweet and Sour Pork Stir Fry. A classic Cantonese dish with tender pork coated in a balanced sweet and tangy sauce, perfect with steamed rice.
• Beef stir fry with ginger. A quick and flavorful Cantonese dish with tender beef and aromatic ginger.
• Home Style Garlic Green Beans. Crisp green beans stir-fried with garlic and light seasoning, an easy vegetable side dish that complements meat dishes.