| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Japanese |
Japanese, Low-cholest, Pork, Soups/stews, Try |
6 |
Servings |
INGREDIENTS
| 8 |
|
Green onions (including tops) |
| 1 |
tb |
Salad oil |
| 1 1/2 |
lb |
Lean boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes |
| 1 |
lg |
Onion, sliced |
| 1/4 |
c |
Reduced-sodium soy sauce |
| 2/3 |
c |
Sake or dry vermouth |
| 1/2 |
c |
Water |
| 1/2 |
c |
Mirin (sweet rice wine) or cream sherry |
| 1 1/2 |
lb |
Red thin-skinned potatoes, unpeeled, cut into 1/4-inch thick slices |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Trim roots and any wilted ends from green onions. The cut onions into
1-inch lengths, keeping green and white parts separate; set aside.
Heat oil in a 5- to 6-quart pan over medium-high 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 tb drippings from pan. Add sliced 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 MC-Recipe Digest V1 #383 by Lisa Clarke <lisa@www.gafmc.com> on
Jan 21, 97.
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