This recipe came from Sunset Magazine’s Stir fry Cookbook that I bought in Thrifttown for 99c, yup not even a dollar!
Makes 4 servings.
2 tablespoons salad oil
1 pound lean boneless pork, cut into thin strips
2 cloves garlic
1 1/2 cups water
3 large russet potatoes (I used 1 1/2 lbs of papas chambray instead)
The recipe calls for peeling the potatoes and cutting crosswise into 1/2 inch slices. Instead I just scrubbed and washed the small potatoes and sliced them into 1/2 inch slices.
3 tablespoons soy sauce
2 teaspoons sugar
1 1/4 teaspoons Chinese 5-spice powder*
1/3 cup thinly sliced green onions (including the tops) for garnish.
Place a wok over high heat;then the wok is hot, add oil. When the oil is hot, add the pork and garlic. Stir-fry until the pork is browned.
Add the remaining ingredients (except green onions). Bring to a boil; then reduce heat,cover and simmer.
Garnish with green onions.
*or make your own 5-spice powder
1/2 teaspoon of ground ginger
1/4 teaspoon each ground cinnamon and anise seeds
1/8 teaspoon each ground allspice and cloves