Ingredients

• 3 large Russet potatoes
• 2 tablespoons oil
• 1 lb. lean boneless pork (such as shoulder or butt)
• 2 cloves garlic, minced
• 1 1/2 cups water
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed anise seeds
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

Peel potatoes and cut in half lengthwise. Place potato halves on their flat sides, and cut into 3/8-inch slices. Set aside.

In a medium mixing bowl, whisk together water, soy sauce, sugar, ground ginger, cinnamon, crushed anise seeds, ground allspice and ground cloves. Set aside.

Heat a wok or skillet. When wok or skillet is hot, add oil. When oil gets hot, add pork and ginger and stir-fry until pork is browned (about 2-3 minutes). Add potatoes and soy sauce mixture and stir to combine. Heat to boiling, then turn down to low and cover. Simmer for 20 minutes or until potatoes are tender and easily pierced with a fork or knife. Garnish with sliced green onions.