Five-Spice Potatoes

• 1 1/2 cups long-grain white rice
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons sugar
• 1 teaspoon Chinese five spice (or equal parts ground cinnamon, ground clove, ground ginger, and anise seed)
• 6 ounces boned lean pork loin, fat trimmed
• 1 pound thin-skinned potatoes, peeled
• 1/2 cup thinly sliced green onions, including green tops
• 1 tablespoon cornstarch

1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.
2. In 3- to 4-quart pan, bring soy sauce, fresh ginger, sugar, five spice, and 1 3/4 cups water to a boil over high heat.
3. Meanwhile, slice pork into strips about 1/8 inch thick and 2 inches long. Slice potatoes 1/4 inch thick.
4. When soy mixture is boiling, stir in pork and potatoes. Return to a boil, then cover and simmer over low heat, stirring occasionally, until potatoes are tender when pierced, 15 to 18 minutes. Stir in onions.
5. Mix cornstarch with 2 tablespoons water. Add to potato mixture and stir until sauce boils. Ladle into soup bowls and serve with rice.

longgrain white rice, soy sauce, fresh ginger, sugar, spice, pork loin, potatoes, green onions, cornstarch

Taken from www.myrecipes.com/recipe/five-spice-potatoes (may not work)