Canton Pork Stew

Canton Pork Stew

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
1-1/2 tablespoons cornstarch
Cilantro for garnish


  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.

Check out more recipes for Chinese