Canton Pork Stew
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
the Editors of Publications International, Ltd.. "Canton Pork Stew" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/canton-pork-stew-recipe.htm> 11 February 2012.
Cite
Canton Pork Stew
YIELD Makes 6 servings
See Cooking Videos
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:
- 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.
- 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.
- 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
You Might Also Like
Fried Norwegian Cookies Fattigmandbakkelse
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.
Santa Fe Grilled Vegetable Salad
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
