FIVE-SPICE PULLED PORK

Makes 4 servings

1 tablespoon oil

½ cup onion, chopped 2 cloves garlic, minced 2 teaspoons minced

ginger

Pinch red pepper flakes,

optional

4 shiitake mushrooms (stems removed), sliced

1 teaspoon five-spice

powder, see note

1 cup chicken broth 2 tablespoons soy sauce 1 pound cooked pulled

pork

1 teaspoon cornstarch 2 teaspoons water Hot rice or cooked Chinese noodles 1 scallion, sliced Note: Five-spice powder is available in the spice aisle at well-stocked grocery stores and international food stores. 1. Heat oil over mediumhigh heat in a large skillet or wok. Sauté onion for 3 minutes, then add garlic, ginger, optional pepper flakes, sliced mushrooms and five-spice powder. Sauté 1 to 2 minutes. Add broth, soy sauce and pork, and bring to a boil.

2. In a small bowl, mix together cornstarch and water until smooth. Add to skillet or wok and stir until thickened.

3. Serve over hot rice or Chinese noodles, with sliced scallions scattered on top.

Per serving: 436 calories; 20 g fat; 6 g saturated fat; 92 mg cholesterol; 34 g protein; 27 g carbohydrate; 1 g sugar; 1 g fiber; 1,091 g sodium; 42 mg calcium