Savory marinated pork and golden pan-fried Little Potatoes come together in a glossy garlic sauce with soy, sesame, and a splash of Chinese cooking wine, all finished with fresh scallions. It’s comforting, quick, and made from simple pantry staples, with easy substitutions built right in. No cooking wine? Chicken broth or white wine works just fine. Serve it over rice for a satisfying dinner tonight, then pack up the leftovers, because this one was practically made for meal prep.

On-the-Go Tip

This stir fry is a meal prep standout. Portion it with rice into individual lidded containers for grab-and-go lunches and dinners through the week, and it reheats in the microwave in minutes. Pack the scallion garnish separately in a small container and sprinkle it on fresh for the best flavor and color. It’s a warm, filling option for busy activity nights when everyone eats at different times. 

Kid-Friendly Tip

Kids can help stir the pork marinade together and watch how the flavors soak in, then mix up the cornstarch slurry and see it magically thicken the sauce at the end, which is a fun bit of kitchen science. Older kids can practice halving the potatoes with supervision. The flavors here are savory and mild, making it an easy win for most young eaters, and serving it over rice lets everyone build their perfect bite.

Prep
15 to 20 mins
Cook
20 mins
Serves
4
Ingredients
12
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Equipment

  • Mixing bowl
  • Small bowl
  • Large pan

Ingredients

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  • 2/3 lb minced pork
  • 2 tsp garlic powder
  • 2 Tbsp light soy sauce
  • 1 Tbsp sesame oil
  • 1 dash white pepper
  • 1 lb Little Potatoes
  • 3 Tbsp vegetable oil
  • 4 garlic cloves, peeled
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 Tbsp Chinese cooking wine (can substitute chicken broth or white wine)
  • 1 Tbsp dark soy sauce
  • 1 green scallion, chopped
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Instructions

  • Step 1

    Combine the minced pork, garlic powder, light soy sauce, sesame oil, and white pepper in a bowl and set aside to marinate.

  • Step 2

    Cut the Little Potatoes in half.

  • Step 3

    Heat the vegetable oil in a large pan or wok over medium-high heat, then stir-fry the potatoes until golden brown. Remove and set aside.

  • Step 4

    Turn the heat to medium and fry the garlic for 1 to 2 minutes until golden.

  • Step 5

    Add the marinated pork and cook until slightly browned and no longer pink, about 5 to 7 minutes.

  • Step 6

    While the pork cooks, make a cornstarch slurry by combining the cornstarch and water in a small bowl.

  • Step 7

    Return the potatoes to the pan along with the Chinese cooking wine and dark soy sauce. Stir to combine.

  • Step 8

    Add the cornstarch slurry and stir until the sauce thickens.

  • Step 9

    Toss everything together and garnish with the chopped scallions.

  • Step 10

    Serve over rice.