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Chinese Cuisine typically has two parts - rice or noodles and a meat and/or vegetable. There are many divisions of Chinese Cuisine but the four most popular flavors are Cantonese, Szechwan, Hunan and Mongolian.
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Canton Pork Stew
by the Editors of Easy Home Cooking Magazine
Canton Pork Stew
Yield: Makes 6 servings
Ingredients:
1-1/2
pounds boneless lean pork shoulder or pork loin roast, cut into 1-inch pieces
1
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1/4
teaspoon ground red pepper
1
tablespoon peanut or vegetable oil
1
large onion, coarsely chopped
3
cloves garlic, minced
1
can (about 14 ounces) chicken broth
1/4
cup dry sherry
1
package (about 10 ounces) frozen baby carrots, thawed
1
large green bell pepper, cut into 1-inch pieces
3
tablespoons soy sauce
1-1/2
tablespoons cornstarch
Cilantro for garnish
Preparation:
1.
Sprinkle pork with ginger, cinnamon and ground red pepper; toss well. Heat large saucepan or Dutch oven over medium-high heat. Add oil; heat until hot.
2.
Add pork to saucepan; brown on all sides. Add onion and garlic; cook 2 minutes, stirring frequently. Add broth and sherry. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer 40 minutes.
3.
Stir in carrots and green pepper; cover and simmer 10 minutes or until pork is fork-tender. Blend soy sauce into cornstarch in cup until smooth. Stir into stew. Cook and stir 1 minute or until stew boils and thickens. Ladle into soup bowls. Garnish with cilantro.
This recipe appears in: Chinese
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Canton Pork Stew." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/canton-pork-stew-recipe.htm> 15 May 2008.
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