See Also: Canton Pork Stew(recipes)
Pork Stew(recipes)
Pork Curry Stew(recipes)
Panama Pork Stew(recipes)
Golden Harvest Pork Stew(recipes)
Pork and Vegetable Stew with Noodles(recipes)
French-Style Pork Stew(recipes)
Basil Pork and Green Bean Stew(recipes)
canton(2)(dictionary)
canton(dictionary)

Canton Pork Stew (recipes)


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.