Potatoes in Chinese food? Most people understandably think of rice as the starch of choice in Asian cuisine, but potatoes are coming on strong. In fact, according to the United Nations website, www.potato2008.com*, China is the world’s biggest potato producer, with output in 2006 of 70.3 million tons (or more than 20 percent of the global harvest).
The tuber probably reached coastal China aboard ships from Europe during the 17th century and was introduced to central China by Russian traders around the same time. Production has increased nearly fivefold since 1961. Most of the potatoes grown in China are eaten by humans - each year, the Chinese consume 30 kg per head.
The potato is important to China not only as a staple food, but also as a source of income, especially for farmers in mountainous areas with poor soils. In northern China’s Inner Mongolia and Shanxi provinces, sales of potatoes account for more than half of rural household earnings.
So, in honor of the growing appreciation in China for potatoes, why not ring in the Chinese New Year, the most important celebration on the Chinese calendar, with potatoes?
Aside from tasting great and being easy to prepare, the potato is good for you, too. One medium-sized potato contains no fat, sodium or cholesterol, and has110 calories. It provides 45 percent of the recommended Daily Value of vitamin C. In addition, potatoes with skins contain 18% of the DV of potassium, topping the list of the 20 most frequently consumed raw fruits and vegetables.
In order to celebrate the New Year, try this authentic Chinese recipe for “Red Cooking Pork and Potatoes,” created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book.
“Red cooking” is a traditional Chinese braise, a stew made with soy sauce, sherry, and stock. It’s named for the way old-fashioned, unfiltered soy sauce can take on a reddish cast when long-stewed, something modern soy sauces rarely achieve—unless you’ve gone to Chinatown and bought a bottle of heavy, deep soy sauce. In any event, this is a homey dish, very warm and comforting, a bright aromatic spark for a chilly evening.
2 cups reduced-sodium chicken broth
6 tablespoons dry sherry
1/4 cup reduced-sodium soy sauce
1/4 cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2 1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips
2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
Three 4-inch cinnamon sticks
1 tablespoon sesame oil
1 1/2 pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
2 tablespoons rice vinegar
Stir the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.)
Meanwhile, heat the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat, and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.
To serve, first discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.
Makes 6 servings.
Nutrition information per serving: 424 calories; 10 g fat; 110 mg cholesterol; 40 g carbohydrate; 5 g fiber; 44 g protein; 846 mg sodium; 1239 mg potassium; 82 mg vitamin C.
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