ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Five-Spice Potatoes

Yield Makes 4 servings
"Po-po [Grandma] used to cook potatoes with salt pork, soy sauce, five spice (it had a cinnamon smell), and some kind of green onion. That was my favorite. She would cook it just because I liked it," says Alan Lau, Seattle artist, greengrocer, and author of the forthcoming book Blues and Greens - A Produce Worker's Journal.

Ingredients

  • 1 1/2 cups long-grain white rice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 1/2 tablespoons sugar
  • 1 teaspoon Chinese five spice (or equal parts ground cinnamon, ground clove, ground ginger, and anise seed)
  • 6 ounces boned lean pork loin, fat trimmed
  • 1 pound thin-skinned potatoes, peeled
  • 1/2 cup thinly sliced green onions, including green tops
  • 1 tablespoon cornstarch

Nutrition Information

  • calories 440
  • caloriesfromfat 6.6 %
  • protein 17 g
  • fat 3.2 g
  • satfat 0.9 g
  • carbohydrate 84 g
  • fiber 2.8 g
  • sodium 636 mg
  • cholesterol 25 mg

How to Make It

  1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.

  2. In 3- to 4-quart pan, bring soy sauce, fresh ginger, sugar, five spice, and 1 3/4 cups water to a boil over high heat.

  3. Meanwhile, slice pork into strips about 1/8 inch thick and 2 inches long. Slice potatoes 1/4 inch thick.

  4. When soy mixture is boiling, stir in pork and potatoes. Return to a boil, then cover and simmer over low heat, stirring occasionally, until potatoes are tender when pierced, 15 to 18 minutes. Stir in onions.

  5. Mix cornstarch with 2 tablespoons water. Add to potato mixture and stir until sauce boils. Ladle into soup bowls and serve with rice.