Canton Pork Stew the Editors of Publications International, Ltd.
Canton Pork Stew
Makes 6 servings
|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|
|Cilantro for garnish|
- 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.
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