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

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