Shredded Potato & Pork Stir-Fry

Peel the 500g of potatoes and cut them into fine shreds, preferably using a mandoline slicer fitted with a julienne blade for faster, more even results. Rinse the shredded potatoes several times in clean water to remove the surface starch, until the water in the bowl runs clear. Drain them thoroughly before stir-frying.

Slice the 250g of pork loin into thin strips in the direction of the grain. Add 5g of sliced ginger, 1g of salt, 0.3g of ground white pepper and 15g of light soy sauce. Mix and massage the pork thoroughly by hand until the surface becomes tacky and slightly sticky. Add 30g of cooking oil and mix again to coat the pork and retain its moisture. Set aside.

Slice the 50g of green chili peppers and 40g of bird’s eye chilies diagonally into strips or rings. Slice the 20g of garlic.

Heat the wok thoroughly, then season or coat the wok to reduce sticking. Add the marinated pork strips and stir-fry while separating them. Once the pork changes color, add the green chili peppers, bird’s eye chilies, and sliced garlic.

Increase the heat to high. Add 30g of light soy sauce, then stir-fry until fragrant.

Add the thoroughly drained shredded potatoes and stir-fry rapidly over high heat. Add 5g of sugar, 5g of chicken bouillon powder, and 15g of oyster sauce. Toss until everything is evenly combined, then transfer to a serving dish immediately.