"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.
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- Calories: 440
- Calories from fat: 6.6%
- Protein: 17g
- Fat: 3.2g
- Saturated fat: 0.9g
- Carbohydrate: 84g
- Fiber: 2.8g
- Sodium: 636mg
- Cholesterol: 25mg
- 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
- 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.
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