Recipe - Japanese Country-Style Pork And Potatoes

8 Green onions (including
tops)
1 tablespoon Salad oil
1 One half pound Lean boneless pork shoulder,
trimmed of fat and cut into
1/2inch cubes
1 lg Onion, cut or sliced up
One fourth cup Reducedsodium soy sauce
2/3 cup Sake or dry vermouth
One half cup Water
One half cup Mirin (sweet rice wine) or
cream sherry
1 One half pound Red thinskinned potatoes,
unpeeled, cut into 1/4inch
thick slices
One fourth teaspoon Pepper
2 teaspoon Sugar

Trim roots and any wilted ends from green onions. The cut onions into
1inch lengths, keeping green and white parts separate; set aside.

Heat oil in a 5 to 6quart pan over mediumhigh heat. Add half the pork;
cook, stirring, until well browned (about 10 minutes). Remove from pan and
keep warm. Repeat with remaining pork.

Discard all but 1 tablespoon drippings from pan. Add cut or sliced up onion to pan and cook,
strring occasionally until soft (about 7 minutes). Return pork to pan and
add soy, sake, water, and mirin. Bring to a boil; then reduce heat, cover,
and simmer for 25 minutes. Add potatoes, white part of green onions,
pepper, and sugar. Return to a boil; then reduce heat, cover, and simmer
until pork and potatoes are tender when pierced (about 25 minutes). Garnish
with tops of green onions.

Per serving: 378 calories (29% fat, 42% carbohydrates, 29% protein), 11g
total fat, 3g saturated fat, 76mg cholesterol, 36g carbohydrates,
26 g protein, 499 mg sodium

Source: "Low Cholesterol Cookbook"
Posted to MCRecipe Digest V1 #383 by Lisa Clarke lisa@www.gafmc.com on
Jan 21, 97.