Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

Nina Simmonds
Recipe by Cooking Light August 2003

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Credit: Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon. Sprinkle with 2 tablespoons onions.

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Nutrition Facts

140 calories; calories from fat 7%; fat 1.1g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.6g; protein 2.1g; carbohydrates 30.3g; fiber 2.2g; cholesterol 0mg; iron 0.7mg; sodium 134mg; calcium 25mg.
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