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Canton Pork Stew
Canton Pork Stew
Yield: Makes 6 servings
Ingredients:
1-1/2pounds boneless lean pork shoulder or pork loin roast, cut into 1-inch pieces
1teaspoon ground ginger
1/4teaspoon ground cinnamon
1/4teaspoon ground red pepper
1tablespoon peanut or vegetable oil
1large onion, coarsely chopped
3cloves garlic, minced
1can (about 14 ounces) chicken broth
1/4cup dry sherry
1package (about 10 ounces) frozen baby carrots, thawed
1large green bell pepper, cut into 1-inch pieces
3tablespoons soy sauce
1-1/2tablespoons 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.
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