Five-spice pork & potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Russet potatoes (about 1 1/2 pounds total) |
| 2 | tablespoons | Salad oil |
| 1 | pounds | Lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 1/4 by 1 by 3 inch strips |
| 2 | Cloves garlic, minced and | |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Crushed anise seeds pressed. |
| 1½ | cup | Water |
| 3 | tablespoons | Soy sauce |
| 2 | Teaspoonns sugar | |
| ⅓ | cup | Thinly sliced green onions (including tops) |
| 1¼ | teaspoon | Chinese five-spice; or- |
| ⅛ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground cloves |
Directions
SUBSTITUTE FOR FIVE-SPICE
Russet potatoes and thin, tender pork strips soak up the fragrance and flavor of Chinese five-spice. The bottled spice blend is sold in many markets, but if you can't find it, you can easily make your own.
Peel potatoes and cut crosswise into ½ inch thick slices; cut large slices in half. Set aside.
Place a wok over high heat; when wok is hot, add oil. When oil is hot, add pork and garlic. Stir-fry until pork is browned (2-3 minutes). Add potatoes, water, soy, sugar and five-spice. Bring to a boil; then reduce heat, cover, and simmer, stirring occasonally, until potatoes are tender when pierced (about 20 minutes). Garnish with onions.
* We prefer double the amount of sauce.
Preparation time: 10 minutes Cooking time: 25 minutes Per serving: 359 calories, 26g protein, 28g carbohydrates, 16g total fat, 76mg cholesterol, 867mg sodium.
Submitted By JIM MOREY On 03-07-95