Canton Pork Stew

by the Editors of Easy Home Cooking Magazine

Browse the article Canton Pork Stew

Canton Pork Stew Photo
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:
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