Rating: 2.5 stars
3 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

This may seem like a lot of ginger, but its flavor mellows as it cooks. Look for a large piece of fresh ginger that has taut skin--wrinkles are a sign of age.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light January 2004

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork loin, chestnuts, and the next 9 ingredients (chestnuts through star anise) in a large Dutch oven over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.

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  • Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well, and bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat.

  • Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles into each of 6 bowls; top with 3/4 cup pork mixture. Garnish each serving with sliced green onions, if desired.

Nutrition Facts

310 calories; calories from fat 19%; fat 6.4g; saturated fat 2.1g; mono fat 2.9g; poly fat 0.8g; protein 30.2g; carbohydrates 29.3g; fiber 0.8g; cholesterol 62mg; iron 1.8mg; sodium 960mg; calcium 42mg.
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